Tarte aux Myrtilles – Pâte Fondante & Garniture Fruitée !

Tarte aux Myrtilles is a French classic that beautifully marries a tender, buttery pâte fondante with a fruitée (fruity) blueberry filling. This tart is not just a feast for the eyes but also a delight for the senses, offering a combination of sweetness, acidity, and delicate pastry textures. Whether made with wild myrtilles sauvages (bilberries) or cultivated blueberries, this dessert is a true highlight of pâtisserie française.

Introduction to Tarte aux Myrtilles

This rustic yet elegant dessert has long held a special place in French alpine and countryside cooking. It’s often made with bilberries, smaller and darker than blueberries, giving a richer color and more complex flavor. The tart can be served warm or cold, with a dusting of powdered sugar, a dollop of crème fraîche, or a scoop of vanilla ice cream.

Beyond its simple ingredients, the charm of this tart lies in the pâte fondante—a melt-in-the-mouth crust that contrasts perfectly with the juicy berries.

The Blueberry’s French Heritage

The Tarte aux Myrtilles originates from mountain regions like Alsace, Lorraine, and the Vosges. Traditionally made with myrtilles sauvages, these wild berries are prized for their intense purple interior and tangy profile. While in English-speaking countries we often use cultivated blueberries, it’s worth noting the distinction between the two.

For more detail on the difference, learn about bilberries and their health benefits, which are richer in antioxidants and flavor compared to their cultivated cousins.

A Tale of Pastry: Choosing the Right Pâte

French pastry offers a variety of dough bases for tarts:

• Pâte sucrée: A sweet, firm crust with a cookie-like texture
• Pâte sablée: Crumbly and short, often used in fruit tarts
• Pâte brisée: A flaky, unsweetened dough similar to pie crust
• Pâte fondante: A softer, melt-in-the-mouth option ideal for juicy fillings

This tart shines with pâte sablée or fondante, both of which absorb fruit juices without going soggy. Want to understand the differences in depth? Explore the science of French pastry dough to perfect your technique.

Key Ingredients for a Perfect Tarte aux Myrtilles

For the pastry base:

• 100g unsalted butter, cold and cubed
• 70g granulated sugar
• 1 small egg
• 1/3 tsp baking powder
• A pinch of salt
• 170g all-purpose flour

For the fruity filling:

• 400g fresh or frozen myrtilles (or blueberries)
• 75g sugar
• 1 tbsp potato starch or cornstarch
• Optional: lemon zest, vanilla extract, or almond essence

Optional toppings:

• Icing sugar for dusting
• Crème fraîche or whipped cream

Step-by-Step Recipe Guide

1. Make the Pastry

• Combine all pastry ingredients in a food processor until crumbly
• Shape into a disk, wrap, and chill for 30 minutes
• Roll out to line a 24–25 cm tart tin, pressing slightly up the sides

2. Prepare the Filling

• Mix berries with sugar and starch
• Add lemon zest or vanilla for a fragrant twist

3. Assemble & Bake

• Pour the fruit mixture into the pastry shell
• Bake at 200°C (392°F) for 30 minutes or until golden
• Let cool completely before serving to help the filling set

Expert Tips for Success

• Chill the dough to avoid shrinkage during baking
• If using frozen berries, thaw and drain them well
• Add a layer of ground almonds to the crust to absorb excess juice
• Let the tart cool fully to allow the starch to thicken the filling

Delicious Variations to Try

• Add a layer of almond cream (frangipane) before the fruit
• Use a crumble topping made from oats, sugar, and butter
• Substitute blueberries with raspberries or blackberries
• Make it vegan by using plant-based butter and flaxseed egg

Serving & Storage

• Best served at room temperature or chilled
• Pair with:
  • Crème fraîche
  • Vanilla ice cream
  • Sweet dessert wine
• Store in the fridge for up to 3 days
• Can be frozen for up to a month

Nutritional Highlights

This tart isn’t just delicious—it also offers nutritional perks:

• Myrtilles are high in antioxidants like anthocyanins
• Lower sugar alternatives can reduce the glycemic impact
• Each slice offers fiber, vitamins C and K, and natural fruit sugars

FAQs About Tarte aux Myrtilles

Q: Can I use frozen blueberries?
A: Yes, but thaw and drain them first to avoid soggy crust.

Q: What’s the difference between a tart and a galette?
A: A tart is baked in a tin with structured sides; a galette is free-form and rustic.

Q: Why is my filling runny?
A: Likely too little starch or sliced before cooling. Let it fully set.

Q: Is pâte sablée the same as shortcrust?
A: No, it’s richer and more cookie-like.

Q: Can I make this ahead of time?
A: Absolutely! Bake a day in advance and store chilled.

This delightful Tarte aux Myrtilles will elevate any dessert table with its bright fruit flavor and buttery crust. It’s simple enough for home bakers yet elegant enough for special occasions. Try it once, and it might just become your signature tart!

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