Tarte aux Myrtilles et Crème Amandine: The Ultimate Guide to a French Classic

Elegant, flavorful, and timeless, the Tarte aux Myrtilles et Crème Amandine is a beloved French dessert that pairs the tangy sweetness of blueberries with the rich, nutty base of almond cream. It’s a recipe that brings the warmth of a rustic French kitchen to your home and makes for an impressive centerpiece at any gathering.

This comprehensive guide will take you through the story, the method, and the art of making this decadent tart—with pro baking tips, variations, and answers to your most common questions.

Introduction to the Tarte aux Myrtilles et Crème Amandine

The Tarte aux Myrtilles et Crème Amandine (blueberry almond tart) combines two iconic elements of French patisserie: a crisp pâte sablée (sweet pastry crust) and a smooth, fragrant crème amandine (almond cream). When baked together with juicy blueberries, it creates a sublime harmony of textures and flavors.

Whether you’re a seasoned baker or a curious beginner, this recipe is approachable and rewarding—an ode to seasonal ingredients and French culinary simplicity.

A Slice of History

The amandine cream originates from French frangipane, traditionally used in tarts and galettes. Over time, variations emerged, including the use of lighter almond creams like crème amandine. When paired with forest berries, especially blueberries, it became a staple in regions like Alsace and Savoie, where wild berries are abundant.

To ensure a crisp base that supports the moist almond filling, many bakers recommend blind baking the tart shell. You can learn exactly how to blind bake a tart shell to perfection and avoid common crust issues.

What Makes It Special: Ingredients Breakdown

Each component of this tart brings its own depth and character. Here’s what you’ll need:

• Blueberries: Fresh or frozen (no need to thaw), for a burst of tang and juice
• Almond cream (crème amandine): A smooth blend of butter, sugar, eggs, and ground almonds
• Pâte sablée crust: Rich and crumbly, made with cold butter, flour, and a hint of sugar
• Vanilla or lemon zest: Optional but elevates the flavor profile
• Sliced almonds: For a golden, crunchy topping

Want to understand the subtle differences between frangipane and crème amandine? This guide from French Cooking Academy clears up the confusion with clarity.

Kitchen Tools You’ll Need

To ensure baking success, have these tools ready:

• 9 or 10-inch tart pan (preferably with removable bottom)
• Mixing bowls and whisk
• Food processor (for crust and almond cream)
• Spatula
• Pastry brush (for finishing touches)

Step-by-Step Instructions

1. Make the Pâte Sablée

This crust is buttery, tender, and slightly sweet.

• In a food processor, combine flour, sugar, and salt.
• Add chilled butter and pulse until it resembles coarse crumbs.
• Gradually add cold milk or water until the dough clumps.
• Press into a tart pan, forming an even layer.
• Refrigerate for 30–60 minutes.
• Blind bake at 175°C (350°F) for 10–12 minutes until lightly golden.

2. Prepare the Crème Amandine

• Blend ground almonds, sugar, and salt in a food processor.
• Add softened butter and process until smooth.
• Beat in the eggs one at a time until fully incorporated.

3. Assemble and Bake

• Pour blueberries into the pre-baked crust.
• Spread the almond cream evenly over the top.
• Smooth gently with a spatula, avoiding crushing the berries.
• Sprinkle sliced almonds on top.
• Bake for 40 minutes, or until the filling is golden and set.

Let cool completely before serving.

Baking Tips for Best Results

• Use chilled butter in the crust for optimal flakiness.
• Don’t over-mix the dough; it should stay crumbly.
• If using frozen berries, coat them lightly in flour to reduce moisture.
• Allow the tart to cool fully before slicing for clean cuts.

Tasty Variations to Try

Looking to mix things up? Here are a few twists on the classic:

• Other fruits: Try raspberries, blackberries, cherries, or a medley of mixed berries.
• Add citrus zest: Lemon or orange zest brightens the almond flavor.
• Infuse the cream: A dash of vanilla extract or almond essence adds depth.
• Gluten-free crust: Swap all-purpose flour with almond or gluten-free blend. Explore gluten-free tart options here.

How to Serve It

This tart is delicious on its own, but here’s how to elevate it:

• With a dollop of whipped cream or crème fraîche
• Lightly dusted with powdered sugar
• Paired with a glass of Sauternes or a chilled Riesling

Perfect for brunch, afternoon tea, or as a show-stopping dessert after dinner.

Storing and Freezing

• Store leftovers in the fridge, covered, for up to 3 days.
• You can freeze the tart (whole or in slices) for up to 1 month. Thaw at room temperature.
• Reheat gently in the oven to refresh the crust.

Nutrition and Dietary Notes

• Contains nuts, dairy, and eggs
• One slice (1/10) is approximately 280–320 calories
• Can be adapted for dairy-free diets using plant-based butter

Frequently Asked Questions

Can I use frozen blueberries?
Yes! No need to thaw them. Just toss lightly in flour to absorb extra moisture.

What is crème amandine made of?
It’s a creamy mixture of butter, sugar, eggs, and ground almonds—similar to frangipane but simpler.

How do I keep the crust from getting soggy?
Blind baking the crust before filling is essential. You can even brush it with egg white after baking to seal it.

Can I make this tart ahead of time?
Absolutely. It stores well and can be made a day ahead. Just refrigerate and bring to room temp before serving.

What’s the difference between crème amandine and frangipane?
Frangipane includes pastry cream or custard; crème amandine is simpler and butter-based. See this comparison guide for more.

Can I use store-bought pastry?
Yes, though homemade pâte sablée offers a superior texture and taste.

Is almond paste the same as almond cream?
No—almond paste is thicker and more concentrated. Almond cream is lighter and designed to bake into tarts.

Final Thoughts

The Tarte aux Myrtilles et Crème Amandine is a French dessert that delivers elegance with every bite. From the buttery crust to the juicy blueberries and rich almond cream, it’s a celebration of flavor and finesse. Whether you’re hosting a dinner party or treating yourself to a weekend bake, this tart will never disappoint.

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