Tarte aux Myrtilles – Pâte Fondante & Garniture Gourmande

The Tarte aux Myrtilles, or blueberry tart, is a beloved dessert deeply rooted in French mountain and countryside culinary traditions. Known for its pâte fondante (melt-in-the-mouth crust) and garniture gourmande (rich, indulgent filling), this tart strikes a perfect balance between rustic charm and refined flavor.

Often served during summer months when blueberries are at their ripest, it is not only a treat for the palate but also a celebration of simplicity and local produce. What sets this tart apart is the delicate crust and the lush, fruity center that oozes natural juices with every bite.

Unlike generic berry desserts, this tart emphasizes natural textures and the purity of fruit. And beyond taste, there are nutritional benefits of blueberries as shown by INRAE’s research, which highlight their antioxidant richness and brain-boosting properties. So yes—it’s delicious and nourishing!

But don’t be fooled by its elegance. Creating the perfect texture starts with the crust. Learning how to make tender pastry dough makes all the difference. If you’re new to pastry work, we highly recommend the Serious Eats guide to pie dough for foundational techniques.

What Makes a Tarte aux Myrtilles Truly Gourmande

The French culinary term gourmande refers to a dish that’s deeply indulgent and richly satisfying. In this tart:

• The filling is loaded with juicy blueberries (often overflowing!)
• The crust melts in your mouth without crumbling like sand
• Every bite combines tartness, sweetness, and buttery notes

The goal is to achieve that blissful harmony of comfort food and sophisticated patisserie.

Ingredients You’ll Need

For the pâte fondante (crust):

• 200g all-purpose flour
• 100g cold unsalted butter (cubed)
• 50g icing sugar
• 1 egg yolk
• 1-2 tablespoons cold water
• A pinch of salt

For the garniture gourmande (filling):

• 400g fresh or frozen blueberries
• 80g granulated sugar
• 1 tablespoon lemon zest
• 1 tablespoon cornstarch or flour
• Optional: 2 tablespoons almond powder or crème fraîche for richness

Step-by-Step: Making the Pâte Fondante

Creating the ideal crust is crucial. Follow these tips:

• Sift dry ingredients together: flour, sugar, and salt
• Cut butter into flour until mixture resembles coarse crumbs
• Mix yolk and water separately, then incorporate slowly
• Form a dough, wrap in cling film, and chill for at least 1 hour
• Roll out between parchment sheets and gently press into your tart pan
• Blind bake for 10 minutes with weights or ceramic beads at 180°C (350°F) to avoid soggy bottoms

Preparing the Blueberry Filling

The filling should be juicy but not runny. Here’s how to balance it:

• If using frozen blueberries, thaw and drain them
• Toss berries with sugar, lemon zest, and cornstarch
• Stir in almond powder or a spoonful of crème fraîche if you want added creaminess
• Avoid overmixing to keep the berries whole and vibrant

Assembly Before Baking

• Pour the blueberry mixture into the pre-baked tart shell
• Optionally add a lattice crust, streusel topping, or sliced almonds
• Brush the crust with an egg wash (1 yolk + splash of milk) for golden edges

Baking Instructions & Troubleshooting Tips

Bake the tart at 180°C (350°F) for 30–35 minutes until:

• The crust is golden brown
• The filling is bubbling at the center
• If the crust is browning too quickly, shield edges with foil

Common issues:

• Soggy crust: Ensure you blind-bake
• Watery filling: Increase cornstarch or use drained frozen berries
• Hard crust: Avoid over-kneading the dough

Serving Suggestions & Garnishes

This tart is delicious served:

• Warm with a scoop of vanilla ice cream
• Chilled with a dollop of whipped cream
• Paired with hot tea, coffee, or a chilled Muscat wine

For added elegance, dust with powdered sugar or brush berries with a warm apricot glaze for shine.

Variations on the Classic

Make this tart your own with creative twists:

• Add almond cream beneath the blueberries for a frangipane-style base
• Swirl a layer of blueberry jam under the fresh berries
• Use vegan butter and egg substitutes for a plant-based version
• Try a gluten-free flour blend for dietary needs

Storing and Freezing Tips

• Keeps fresh in the fridge for 3–4 days
• Store in an airtight container to maintain crust texture
• To freeze: wrap whole tart or slices in foil and store for up to 2 months
• Reheat in a 160°C oven until warmed through

Cultural Significance & Regional Differences

The Tarte aux Myrtilles has deep roots in the Alpine regions of France, particularly:

• Vosges: where myrtilles sauvages (wild bilberries) are harvested
• Alsace: often adds almond cream and flaky crusts
• Savoie: serves it during summer fêtes with chilled white wine

The use of bilberries (darker, smaller, more tart) is more traditional and adds an intense flavor that cultivated blueberries can’t fully replicate. According to TasteAtlas, this tart is one of the most celebrated regional desserts in French culinary heritage.

FAQs – Based on What People Also Ask

What is the difference between myrtilles and blueberries?
Myrtilles refer to wild bilberries in France, while blueberries are cultivated and larger. Bilberries are darker, more flavorful, and often stain your hands and tart purple.

Can I use frozen blueberries for this tart?
Yes, but make sure to thaw and drain them well to avoid excess moisture in the filling.

Why is my tart watery after baking?
This is usually due to using undrained frozen berries or not enough thickening agent like cornstarch.

How do I make the crust extra tender?
Use cold ingredients, minimal water, and avoid overworking the dough. Chilling the dough is essential.

What’s the best way to thicken the blueberry filling?
Cornstarch is ideal. For 400g of berries, use 1 tablespoon for a slightly runny texture or 1.5–2 tablespoons for a firmer set.

Final Thoughts

The Tarte aux Myrtilles is more than a dessert—it’s a symbol of regional pride, seasonal cooking, and rustic elegance. Whether you’re baking for a summer gathering or simply craving a slice of French countryside, this tart delivers pure joy with every bite.

Try the classic version first, then explore creative variations. Just don’t forget to share—you’ll quickly find it’s everyone’s favorite!

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