Tarte aux myrtilles – French blueberry tart Recipe
This French blueberry tart is a simple yet impressive dessert that often appears in mountain regions where blueberries are plentiful. A buttery shortcrust base, a thin layer of creamy filling, and juicy fruit create a dessert that disappears from plates faster than it can cool. It’s perfect as a sweet finish to Sunday lunch or as a cake to serve with coffee for guests.
Prep Time
30 min
Cook Time
35 min
Total Time
65 min
Servings
8
Ingredients
- wheat flour type 450–500 - 220 g
- butter cold, cut into cubes - 120 g
- icing sugar - 60 g
- egg yolk - 1 piece
- cold water 3 tablespoons if needed - 2 tablespoon
- blueberries fresh or frozen, thawed and drained - 350 g
- 30% cream - 150 ml
- egg beaten - 1 piece
- sugar - 60 g
- vanillin sugar - 1 teaspoon
- potato starch for the blueberries - 1 tablespoon
- salt for the dough - 1 pinch
Main Ingredient:
blueberries
Preparation
- Put the flour, icing sugar, and a pinch of salt into a bowl and mix. Add the cold butter and rub it in with your fingers or cut it in with a knife until you get fine crumbs resembling wet sand.
- Add the egg yolk and 2 tablespoons of very cold water, then quickly knead the dough just until it comes together. If it is too dry and crumbly, add 1 more tablespoon of water.
- Shape the dough into a flat disc, wrap in cling film, and place in the fridge for at least 30 minutes to firm up.
- Preheat the oven to 190°C (top and bottom heat). Roll out the chilled dough on a lightly floured surface into a circle larger than the tart tin (about 24 cm in diameter).
- Transfer the dough to the tin, press it into the base and sides, and trim the excess. Prick the base all over with a fork, cover with baking paper, and fill with dried beans or rice as weights.
- Bake the crust for 12 minutes, then remove the paper and weights and bake for another 5 minutes until the pastry is lightly golden. Remove from the oven but do not turn it off.
- In a bowl, mix the blueberries with the potato starch and 1 tablespoon of sugar so the fruit is lightly coated in the powder.
- In a separate bowl, mix the cream, egg, remaining sugar, and vanillin sugar until the mixture is smooth but not aerated.
- Spread the blueberries evenly over the pre-baked crust. Pour the cream mixture over the top.
- Return the tart to the oven and bake for about 18–20 minutes, until the filling is set – when you gently shake the tin, the center may wobble slightly but should not be liquid.
- Remove the tart from the oven and leave to cool completely so the filling can firm up and be easier to slice. Serve at room temperature or slightly chilled.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover tart covered in the fridge for up to 2 days. Bring to room temperature for 15–20 minutes before serving, or enjoy lightly chilled.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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