Tarte rustique aux myrtilles: The Ultimate French Blueberry Tart Guide

There’s something charmingly imperfect about a tarte rustique aux myrtilles. Its rough edges, golden crust, and bubbling fruit center feel like a delicious ode to countryside living. This rustic blueberry tart is the dessert you turn to when you’re craving something homemade, comforting, and seasonal—without fuss or perfection.

Whether you’re working with an abundance of fresh-picked myrtilles or a bag of frozen berries from the freezer, this tart brings the best of French simplicity to your kitchen.

Did you know blueberries are not just sweet and flavorful but packed with antioxidants? According to Healthline’s article on blueberry nutrition, blueberries help fight inflammation and promote heart health, making this dessert both indulgent and just a little bit healthy. And if you’re using fresh produce, it’s a win-win! To stay seasonal, check out this guide to fruits in France to make sure your blueberries are at their peak.

What is a Tarte Rustique?

A tarte rustique (also known as a galette) is a free-form pie that skips the traditional tart pan in favor of a more relaxed, fold-over crust. It’s:

• Easier than a traditional tart
• Forgiving in shape
• Ideal for showcasing seasonal fruits

Unlike a classic tarte aux fruits, the tarte rustique lets the fruit juices bubble over and caramelize without concern for clean edges. That’s part of its rustic beauty.

The Origins of the Rustic Tart

The tradition of rustic tarts comes from rural French kitchens, where ingredients were used at their freshest and nothing was wasted. Farmers and grandmothers would roll out simple doughs and fill them with what was ripe from the orchard. These tarts were baked directly on a stone or baking sheet and served warm with crème fraîche or fresh cream.

Why Blueberries? Why Now?

Myrtilles are small but mighty. Aside from their delightful burst of sweetness, they offer:

• High antioxidant content
• Vitamin C and K
• Natural fiber

They’re also one of the easiest berries to bake with. No need to hull, peel, or prep excessively. Just rinse and you’re ready to go.

Ingredients for the Perfect Tarte Rustique aux Myrtilles

Here’s what you’ll need for a standard 8-10 inch tart:

For the dough (pâte brisée):

• 200g all-purpose flour
• 100g unsalted butter, cold and cubed
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 60ml cold water

For the filling:

• 350-400g fresh or frozen myrtilles
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon cornstarch or almond flour (for thickening)
• Zest of 1 lemon
• Optional: vanilla extract or almond extract

Want to make the perfect crust from scratch? Check out this pâte brisée tutorial by Serious Eats for helpful tips.

Tools You’ll Need

• Mixing bowls
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush

Step-by-Step: Making the Dough

1. In a bowl, combine the flour, sugar, and salt.
2. Add cold butter and cut into the flour using a pastry cutter or fingertips until it resembles coarse crumbs.
3. Add cold water a tablespoon at a time until the dough holds together.
4. Form into a disk, wrap in plastic, and chill for at least 30 minutes.

Chilling the dough is essential to get that flaky, buttery crust.

Making the Blueberry Filling

While the dough is chilling:

• Mix myrtilles with sugar, lemon zest, and cornstarch.
• Let them sit for 10–15 minutes to release juices and thicken slightly.
• Add a splash of vanilla or almond extract if desired.

Assembling the Tarte rustique aux myrtilles

1. Preheat your oven to 180°C (350°F).
2. Roll out the dough on parchment paper into a rough circle (about 30 cm).
3. Pile the blueberry mixture in the center, leaving a 5 cm border.
4. Fold the edges over the fruit, pleating as you go.
5. Brush the crust with milk or egg wash and sprinkle with raw sugar.

Time to Bake!

• Bake for 35–45 minutes until the crust is golden and the berries are bubbling.
• Let it cool slightly before slicing—it’s best served warm or at room temperature.

Serving Suggestions

A tarte rustique aux myrtilles pairs beautifully with:

• A scoop of vanilla ice cream
• Whipped cream or crème chantilly
• A drizzle of honey or maple syrup

Or go classic with a dollop of crème fraîche.

Variations to Try

Want to experiment? Here are some fun twists:

• Mix in other berries: framboises, mûres, or groseilles
• Add almond flour to the base for a nutty twist
• Use a vegan crust with coconut oil or plant-based butter
• Try citrus zest like orange or lime for brightness

Tips for Storage & Reheating

• Store in the fridge for up to 3 days
• Reheat in the oven at 150°C (300°F) for 10 minutes to restore the crisp crust
• Avoid microwaving, which makes the crust soggy

Common Mistakes to Avoid

• Skipping the dough chill—this causes shrinkage and toughness
• Overfilling with fruit—leads to sogginess
• Forgetting a thickener—juices can flood the tart

FAQs About Tarte Rustique aux Myrtilles

Can I use frozen blueberries?
Yes! Just don’t thaw them before use. Toss directly with sugar and thickener.

What’s the difference between a galette and a tarte rustique?
They’re essentially the same—free-form, rustic pies. “Galette” is more commonly used for both sweet and savory versions.

How do I prevent the tart from being too juicy?
Use cornstarch or almond flour to absorb moisture, and don’t overdo the sugar.

Can I make the dough ahead of time?
Absolutely. It can be refrigerated for 2–3 days or frozen for up to a month.

Is this tart overly sweet?
Not at all. It leans on the natural sweetness of the berries. Adjust sugar based on taste and fruit ripeness.

Final Thoughts

The tarte rustique aux myrtilles is more than a dessert—it’s a moment. A humble, messy, gorgeous expression of French home baking. With each bite of flaky crust and juicy berries, you taste simplicity, care, and a whole lot of love.

So go ahead. Roll out that dough, pour yourself a coffee or a glass of rosé, and enjoy a little slice of French countryside in your kitchen.