Description
A rustic and traditional French blueberry tart made with pâte brisée and wild myrtilles. Lightly sweetened and thickened with flour, this classic dessert evokes the charm of homemade family baking.
Ingredients
Scale
- 250g pâte brisée (shortcrust pastry)
- 500g fresh myrtilles (wild blueberries)
- 100g sugar
- 1 tablespoon flour (for thickening)
- 1 teaspoon lemon juice
- 20g butter (cut into small pieces)
- Powdered sugar (for finishing)
Instructions
- Preheat oven to 180°C (356°F).
- Roll out the pâte brisée and press it into a tart pan.
- Prick the base with a fork to prevent puffing.
- In a bowl, gently toss the myrtilles with sugar, flour, and lemon juice.
- Pour the fruit mixture into the tart shell and spread evenly.
- Dot the surface with small pieces of butter.
- Bake for 40 minutes, or until the crust is golden and the filling is bubbling.
- Let the tart cool completely before serving.
- Dust with powdered sugar just before serving.
Notes
This tart is best served at room temperature or slightly chilled. You can substitute fresh myrtilles with frozen (do not thaw beforehand). Add a scoop of vanilla ice cream or crème fraîche for an extra treat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 45mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: tarte aux myrtilles, blueberry tart, French tart, rustic dessert, grand-mère recipe, homemade tart