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If you’re on the lookout for a dessert that is both indulgent and nutritious, the tarte aux myrtilles et crème d’amande is a recipe worth discovering. This traditional French tart combines the rich nuttiness of almond cream with the bright, tangy burst of blueberries, all nestled in a buttery, flaky crust. It’s an easy and healthy tart recipe that doesn’t compromise on taste — perfect for impressing guests or treating yourself.

Unlike overly sugary desserts, this tart features natural sweetness and nutrient-dense ingredients like almond meal and fresh blueberries. These tiny berries are antioxidant powerhouses, known for promoting heart health and supporting brain function. In fact, according to Medical News Today, blueberries are among the most antioxidant-rich fruits available, making them an excellent ingredient for health-conscious bakers.

Meanwhile, almonds bring their own nutritional value to the table. They’re packed with vitamin E, healthy fats, and fiber — all of which contribute to better cholesterol levels and satiety. As the Harvard T.H. Chan School of Public Health notes, almonds are a smart substitute in baking when you’re looking for wholesome fat and flavor.

Why This Tart is Special

What sets this blueberry and almond tart apart from others is its balance of textures and flavors:

Crisp, golden crust that holds everything together
Soft and creamy almond filling (also known as crème d’amande)
Juicy blueberries that caramelize slightly during baking
Hints of cinnamon or vanilla to elevate the overall aroma

It’s indulgent but doesn’t feel heavy. Sweet, but not cloying.

Ingredients Breakdown (with Healthier Options)

Here’s what you’ll need for a standard 6-serving tart. Healthier substitutions are included where applicable:

1 sheet of pâte brisée (or use whole wheat or gluten-free crust)
100g almond meal (also called ground almonds)
100g unrefined cane sugar (or use coconut sugar for a lower glycemic index)
100g unsalted butter (swap for coconut oil or vegan margarine for dairy-free)
2 large eggs (replace with flaxseed eggs for vegan version)
5cl heavy cream (substitute with coconut cream or almond cream)
350g fresh or frozen blueberries
1 tsp cinnamon (optional, for added depth)

Step-by-Step Instructions

Follow these simple steps to prepare a foolproof tarte aux myrtilles et crème d’amande:

1. Pre-bake the crust (Blind baking):

Preheat your oven to 180°C (356°F).
Roll out your crust and fit it into a tart pan.
Place parchment paper on top and fill with baking beans or dried legumes.
Bake for 10 minutes.
Remove weights and bake for another 5 minutes until lightly golden.

If you’re unfamiliar with blind baking, the King Arthur Baking guide offers an excellent visual breakdown.

2. Make the almond cream:

Cream the butter and sugar together until fluffy.
Add eggs one at a time, beating well.
Stir in almond meal, cinnamon, and cream until the mixture is smooth.

3. Assemble and bake:

Spread ¾ of the almond mixture over the pre-baked crust.
Bake for 10 minutes.
Remove, spread the remaining almond cream, and top with blueberries.
Return to the oven for another 10–15 minutes until golden and bubbling.

4. Optional:

Brush the tart with blueberry jam or apple jelly for a glossy finish.

Tips for a Healthier Version

Here’s how to lighten up your tart without sacrificing flavor:

Use whole grain flour or almond flour for the crust
Choose coconut sugar or maple syrup instead of refined white sugar
Replace dairy with plant-based cream and vegan butter
Reduce total sugar by 25–30% — the natural sweetness of berries will compensate

Delicious Variations to Try

Once you’ve mastered the classic, here are creative spins on the original:

Vegan version: Use flax eggs and vegan butter
Gluten-free: Almond or oat-based crust
Flavor boosts: Add lemon zest, lavender, or crushed pistachios
Mixed berries: Combine blueberries with raspberries or blackberries for added complexity

Serving Suggestions

Make the tart shine with these pairing ideas:

Serve warm with vanilla yogurt or dairy-free ice cream
A drizzle of honey or lemon glaze adds flair
Enjoy with:
- Hot herbal tea (chamomile, mint)
- French press coffee
- A chilled glass of dessert wine like Muscat

Storing and Reheating

Keep in the fridge for up to 3–4 days in an airtight container
Reheat in the oven at 150°C (300°F) for 10 minutes
Can be frozen for up to 1 month (best without the glaze)

Common Mistakes to Avoid

Avoid these pitfalls for the perfect tart:

Runny filling: Ensure the almond cream is fully baked before adding fruit
Soggy crust: Blind bake properly and cool before filling
Overbaking: Watch closely in the final 10 minutes — blueberries can burn quickly

The Tart’s Place in French Cuisine

This dessert is a beloved staple in French patisseries, especially in the summer months when berries are in season. While variations exist across regions, the use of crème d’amande ties it to traditional techniques used in frangipane tarts, galettes, and even almond croissants.

Its rustic yet elegant appearance makes it a favorite for both casual brunches and more refined dinner parties.

FAQs

Can I use frozen blueberries for the tart?
Yes! Just toss them in a bit of flour before placing on the tart to prevent excess moisture.

How do I know when the tart is fully cooked?
The edges will be golden, and the almond filling will be set (not jiggly in the center).

Is almond cream the same as frangipane?
Not exactly. Almond cream is simpler. Frangipane typically includes pastry cream for extra richness.

Can I make this tart without eggs?
Yes, use flaxseed eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version.

How long can the tart stay fresh in the fridge?
Up to 4 days, though it’s best consumed within 2 for maximum flavor and texture.

This tarte aux myrtilles et crème d’amande is proof that healthy desserts don’t have to be boring. With a few tweaks and fresh ingredients, you can bring this French classic to your own table — simply, affordably, and deliciously.