Tarte aux Myrtilles Amandine: A Complete Guide to the French Almond-Blueberry Tart

Tarte aux myrtilles amandine is a classic French dessert that perfectly blends the nutty richness of almond cream with the fruity burst of fresh blueberries. With its buttery pâte sablée base and smooth amandine filling, this tart offers a delightful contrast of textures and flavors that’s both comforting and elegant.

Whether you’re a seasoned baker or just starting out in the kitchen, learning to make this French tart will add a show-stopping recipe to your repertoire. Plus, with a few simple techniques and the right ingredients, it’s easier to prepare than it looks.

Not only is this dessert a favorite in pâtisseries across France, it also makes for a stunning homemade treat that can be dressed up for special occasions or enjoyed as an everyday indulgence. Beyond its incredible taste, this tart features star ingredients like blueberries, which are known for their antioxidant properties. In fact, the health benefits of blueberries are so extensive, they make this indulgence feel just a bit more virtuous.

And the almond component isn’t just there for flavor—it plays a significant role in both texture and aroma. If you’re curious about what kind of almonds to use or how they vary, this guide to almond varieties and their uses is a great resource for understanding the best choice for your baking.

Origins and Cultural Significance

Tarte amandine, or almond tart, has its roots in French cuisine and shares similarities with the frangipane tart. The difference? Amandine focuses solely on almond cream, while frangipane includes a blend of almond cream and pastry cream. The myrtilles (blueberries) are often a regional twist, particularly associated with mountainous regions like the Pyrenees, where wild blueberries grow in abundance.

Across France, you’ll find variations of amandine tarts using apricots, pears, or cherries, but blueberries bring a subtle tartness that beautifully balances the rich almond filling.

Ingredients You’ll Need

To make an authentic tarte aux myrtilles amandine, here’s what you’ll need:

• 1 sheet of pâte sablée (or make your own shortcrust pastry)
• 3 large eggs
• 150g sugar
• 1 tablespoon bitter almond extract (arôme d’amande amère)
• 125g ground almonds (poudre d’amandes)
• 20cl heavy cream (crème liquide)
• 500g fresh or frozen blueberries (myrtilles)

Optional: A dash of dark rum or vanilla extract for added depth

Step-by-Step Recipe Instructions

Follow these simple steps to create your tart:

1. Preheat your oven to 200°C (390°F).
2. In a bowl, whisk the eggs with sugar until the mixture becomes light and airy.
3. Stir in the almond extract and ground almonds.
4. Add the cream and mix until smooth.
5. Roll out your pâte sablée into a tart pan and blind bake for 10 minutes to prevent a soggy bottom. If you’re unsure how, this guide to blind baking pastry crust can walk you through the process.
6. Sprinkle blueberries evenly over the crust.
7. Pour the almond cream over the berries.
8. Bake for 30–35 minutes until the top is golden and set.

Let cool before serving to allow the filling to firm up properly.

Delicious Variants to Try

You can easily adapt this tart to suit seasonal fruits or personal tastes. Try swapping blueberries for:

• Poached pears for a classic tarte amandine aux poires
• Apricots or peaches for a sun-kissed summer version
• Raspberries for a tangier finish

How to Serve Tarte aux Myrtilles Amandine

This tart is best enjoyed:

• Slightly warm or at room temperature
• With a dollop of crème anglaise or whipped cream
• Paired with tea, espresso, or a dessert wine like Sauternes

Storing and Reheating Tips

• Keep the tart in the fridge, tightly wrapped, for up to 3 days.
• For longer storage, freeze for up to 1 month.
• Reheat gently in the oven at 150°C (300°F) to maintain the crust’s texture.

Nutritional Info and Dietary Modifications

While indulgent, this dessert can be tailored to dietary needs:

• Calories: Approx. 400–450 per slice
• Gluten-free: Use a gluten-free pâte sablée
• Vegan: Replace eggs with flaxseed meal, use plant-based cream
• Low-sugar: Use a sugar alternative like erythritol or coconut sugar

Common Mistakes to Avoid

• Skipping blind baking: Leads to a soggy crust
• Overbaking: Can dry out the almond filling
• Too much almond extract: Overpowers the tart’s delicate flavor

FAQs About Tarte aux Myrtilles Amandine

Can I use frozen blueberries?
Yes! Just make sure to thaw and drain them well to avoid excess moisture.

What’s the difference between amandine and frangipane?
Amandine is pure almond cream, while frangipane includes pastry cream for a richer texture.

How can I avoid a soggy bottom crust?
Always blind bake your crust for 10 minutes and let it cool before adding the filling.

Can I make this tart ahead of time?
Absolutely. You can make it a day in advance—just store it in the fridge and bring to room temperature before serving.

Which almonds should I use?
Blanched, ground almonds (not almond flour) provide the ideal texture and flavor for amandine.

Final Thoughts

Tarte aux myrtilles amandine is a show-stopping dessert that brings together the best of French pastry techniques and rustic charm. With its buttery crust, creamy almond filling, and juicy blueberries, it strikes the perfect balance between elegance and comfort. Whether you’re baking it for a dinner party or just because, it’s sure to impress.

So grab your apron, turn on the oven, and experience the magic of making this classic French treat right in your own kitchen.

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