Tarte aux Myrtilles et Crème d’Amande: A French Delight for All Seasons

French cuisine is known for its elegant desserts, and few are as beloved as the Tarte aux Myrtilles et Crème d’Amande. This delightful combination of juicy blueberries (myrtilles) and creamy almond filling wrapped in a buttery crust is both rustic and refined. Whether served at a summer gathering or a cozy autumn dinner, this tart brings a burst of flavor and texture that’s hard to resist.

The Origins of a Classic

The Tarte aux Myrtilles has deep roots in French regional baking, particularly in areas like Alsace and the Vosges mountains where wild blueberries grow abundantly. While the classic blueberry tart is simple, the addition of crème d’amande elevates it into a more luxurious dessert, often enjoyed in pâtisseries across France.

Traditionally, this tart showcases the pâte sablée, a sweet and crumbly shortcrust pastry. It’s filled with crème d’amande—a smooth almond mixture that bakes into a light, moist layer under the berries. Curious how crème d’amande differs from its close cousin frangipane? This guide breaks it down in detail.

The Core Elements: Understanding the Ingredients

Each component of this tart contributes to its unforgettable texture and flavor. To bake a perfect Tarte aux Myrtilles et Crème d’Amande, start by choosing high-quality ingredients. If you’re new to French baking, exploring traditional techniques can help refine your approach.

🫐 Myrtilles (Blueberries)

• Use fresh wild blueberries for a stronger, tangier flavor
• Frozen blueberries are fine, but thaw and drain them first
• Consider a mix of berries for complexity (blackberries, red currants)

🌰 Crème d’Amande (Almond Cream)

• Made from:
  • 100g almond flour
  • 100g soft butter
  • 100g sugar
  • 2 eggs
• Rich and moist; forms a custard-like base under the berries
• Can be infused with cinnamon, lemon zest, or vanilla for added depth

🥧 The Pastry Base

• Pâte sablée (sweet shortcrust) is preferred
• Pâte brisée can be used for a less sweet version
• Always blind-bake to prevent sogginess

Tools You’ll Need

• Tart mold (with removable bottom for easy release)
• Pastry weights or dried beans for blind-baking
• Mixing bowl, whisk, silicone spatula
• Pastry brush for optional glazing

Recipe: Step-by-Step Preparation

This recipe serves 6 to 8 people.

Ingredients:

• 1 sheet pâte sablée (store-bought or homemade)
• 350g blueberries
• 100g almond flour
• 100g butter, softened
• 100g sugar
• 2 eggs
• Optional: 5g cinnamon, zest of 1 lemon, 2 tbsp blueberry jam

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Prepare the crust:
   • Line a tart tin with pâte sablée
   • Chill for 15 minutes
   • Blind-bake for 10 minutes using parchment and pastry weights
3. Make the almond cream:
   • Whisk softened butter and sugar until pale
   • Add eggs, then almond flour, cinnamon or lemon zest
4. Fill the tart:
   • Spread most of the almond cream onto the prebaked crust
   • Bake for 10 minutes
   • Remove and spread remaining cream and top with blueberries
   • Bake for another 10–15 minutes until golden and set
5. Optional finishing:
   • Brush warm tart with melted blueberry jam for shine

Avoiding Common Mistakes

• Don’t skip blind-baking the crust—it prevents sogginess
• Drain frozen berries to avoid excess moisture
• Chill dough before baking for better structure

Pro Tips from Pastry Experts

• Toast the almond flour lightly before mixing for a deeper flavor
• For even baking, layer the cream and berries in two stages
• Allow tart to cool before removing from pan to avoid breaking

Pairing & Presentation

The Tarte aux Myrtilles et Crème d’Amande pairs wonderfully with:

• A scoop of vanilla ice cream
• Lightly whipped crème fraîche
• Dessert wine like Sauternes or a cup of Earl Grey tea

To impress your guests:

• Dust with powdered sugar
• Add edible flowers or slivered almonds on top
• Serve warm or chilled depending on the season

Seasonal and Dietary Variations

This dessert is surprisingly flexible. Here are a few ways to adapt it:

• Gluten-free: Use an almond or oat flour-based crust
• Vegan: Replace eggs with aquafaba and use vegan butter
• Seasonal tweaks: Try mixing blueberries with rhubarb in spring, or pears in winter

Frequently Asked Questions (FAQs)

What is the difference between crème d’amande and frangipane?
Crème d’amande is made from butter, sugar, eggs, and almond flour. Frangipane is crème d’amande combined with pastry cream, making it lighter and more custard-like.

Can I use frozen blueberries?
Yes, but thaw them and drain excess liquid to avoid making the tart watery.

How do I keep the crust from getting soggy?
Always blind-bake the crust and use a moisture barrier like a layer of almond cream or brushed egg white.

How long does blueberry tart last?
Up to 3 days in the fridge. Best served within 24 hours for optimal texture.

What can I use instead of almond flour?
You can use hazelnut flour or a mix of all-purpose flour and ground almonds, but flavor will differ.

Should I pre-bake the tart shell?
Yes, especially for crème d’amande fillings, as it helps maintain a crisp base.

Can I add lemon zest to enhance flavor?
Absolutely. Lemon zest adds a bright contrast to the richness of almond and berries.

Final Thoughts

The Tarte aux Myrtilles et Crème d’Amande is a stunning dessert that showcases the best of French baking. With its buttery crust, velvety almond filling, and burst of berry flavor, it’s a dish that satisfies both rustic cravings and refined palates.

Whether you’re baking for a special occasion or just indulging in a quiet afternoon treat, this tart delivers a perfect harmony of textures and flavors. Try experimenting with your own twists—and most of all, enjoy the process of creating something truly délicieux.

Print