Tarte aux Myrtilles Facile – A French Delight from Amour de Cuisine

Nothing quite compares to the comforting aroma and delicate sweetness of a homemade tarte aux myrtilles. A staple of French patisserie and a favorite for casual family desserts, this easy blueberry tart is a must-try for any home baker. Whether you’re recreating memories from a French vacation or simply indulging in seasonal fruit, this recipe from Amour de Cuisine delivers on both flavor and simplicity.

Perfectly crisp with its buttery pâte sablée base, enhanced by a luscious crème amandine filling, and crowned with juicy blueberries, this dessert is both elegant and rustic. You’ll find this style of tart served in countryside cafes and Michelin-starred kitchens alike.

If you’re unfamiliar with making pastry dough from scratch, a quick visit to Meilleur du Chef’s pâte sablée tutorial will walk you through the process with expert precision. Their insights help guarantee the crust turns out perfectly crisp and golden, which is essential for any fruit-based tart.

The richness of this tart also comes from its almond cream base. Known as crème amandine, this classic French filling pairs perfectly with the tartness of blueberries. For a deep dive into crafting this element, check out 750g’s guide on almond cream. It’s an ideal resource for mastering that nutty, custard-like layer that elevates the entire dessert.

What is a Tarte aux Myrtilles?

The tarte aux myrtilles is a traditional French dessert made with a shortcrust base and topped with fresh or frozen blueberries. It’s often finished with a glossy sugar glaze or powdered sugar. While many versions are rustic and simple, this one incorporates a layer of almond cream, giving it a patisserie-like refinement.

Ingredients Overview

To make this tart, you’ll need:

• Pâte sablée (shortcrust pastry)
• Crème amandine (almond cream)
• Fresh or frozen myrtilles (blueberries)
• Egg yolk, flour, sugar, and butter
• Optional: lemon zest, almond flakes, or vanilla extract

Tip: Always use cold butter for your dough and high-quality, ripe blueberries for best results.

Preparing the Pâte Sablée

This buttery shortcrust pastry forms the base of your tart. It’s made with:

• 250g flour
• 125g cold butter
• 1 egg yolk
• 50g sugar
• A pinch of salt

Steps:

• Combine flour and sugar, add diced cold butter, and work into a crumb.
• Add egg yolk and knead gently.
• Chill for 30 minutes before rolling out and pressing into a tart tin.
• Pre-bake (blind bake) at 180°C for 10–15 minutes with parchment and baking beans.

Making the Crème Amandine

This creamy almond layer adds richness and structure beneath the berries.

You’ll need:

• 100g softened butter
• 100g sugar
• 2 eggs
• 100g ground almonds
• Optional: almond extract or vanilla

Steps:

• Cream butter and sugar.
• Add eggs one by one.
• Fold in ground almonds and flavorings.
• Spread over the pre-baked crust.

Assembling the Tart

• Spread the crème amandine evenly over the crust.
• Add a generous layer of blueberries.
• Press them slightly into the cream so they don’t roll off during baking.

Bake at 180°C for 25–30 minutes or until the cream is puffed and golden.

Tips for the Perfect Bake

• Chill the dough before rolling to prevent shrinkage.
• Use a fork to dock the base of your pastry before baking.
• Let the tart cool fully before slicing—it helps the cream set.

Tarte Variations to Try

Without Almond Cream

If you prefer a lighter tart:

• Replace the almond cream with a thin layer of blueberry jam.
• Add cornstarch-thickened blueberries over the crust.

Rustic Galette Style

• Roll out your dough free-form.
• Fold the edges over the filling for a countryside look.

Mini Tarts

• Use muffin tins or small tart molds.
• Great for parties and portion control.

How to Store & Make Ahead

• Store the tart in an airtight container in the fridge for up to 3 days.
• Freeze the pâte sablée or crème amandine separately for future use.
• Reheat gently in a low oven—avoid microwaving, which softens the crust.

Serving Suggestions

• Serve warm or chilled.
• Pair with:
  • Whipped cream
  • Crème fraîche
  • Vanilla ice cream
• Beverage ideas: green tea, coffee, or a chilled dessert wine

Common Mistakes to Avoid

• Not chilling the dough (causes shrinkage)
• Overloading with wet fruit (soggy crust)
• Skipping blind baking (undercooked base)

Health Tips & Nutrition

While indulgent, you can modify the tart for a healthier twist:

• Use whole wheat flour for the crust
• Reduce sugar or use alternatives like honey
• Add lemon zest instead of sweet glazes

Blueberries themselves are rich in antioxidants. According to LaNutrition.fr, they support heart health and improve memory—so this dessert isn’t just delicious, it can be beneficial in moderation!

FAQs

Can I use frozen blueberries?
Yes, but thaw and drain them first to avoid excess moisture.

How do I thicken the blueberry filling naturally?
A spoon of cornstarch or almond flour can help soak up the juices.

Is crème amandine the same as frangipane?
Similar, but frangipane includes pastry cream for a more custardy texture.

Can I make it gluten-free?
Yes, by using gluten-free flour blends for the dough.

How long does it keep?
Up to 3 days in the fridge. Best eaten within 24 hours for the crispiest crust.

Final Thoughts

This tarte aux myrtilles facile from Amour de Cuisine is a celebration of simplicity and French culinary finesse. With a buttery crust, creamy almond filling, and sweet-tart blueberries, it’s the perfect dessert for any occasion. Don’t forget to try your own variations and make this classic recipe truly yours!

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