Rustic French Blueberry Tart (Tarte aux Myrtilles)

Quick Recipe Version (TL;DR)

• Yield: 8 servings (one 23 cm / 9-inch tart)
• Prep Time: 30 minutes (plus 30 minutes chilling)
• Cook Time: 35–40 minutes
• Total Time: About 1 hour 40 minutes

Quick Ingredients

• 200 g (1 2/3 cups) all-purpose flour
• 50 g (1/3 cup) powdered sugar + extra for dusting
• 130 g (9 tbsp) unsalted butter, cold (115 g for crust, 15 g for filling)
• 1 large egg yolk
• 2–3 tbsp ice-cold water or milk
• 550 g (about 4 cups) fresh blueberries
• 100 g (1/2 cup) granulated sugar
• 2 tbsp cornstarch (or potato starch)
• 1 tbsp lemon juice + 1 tsp zest (optional)
• Pinch of salt, pinch of cinnamon (optional)
• 1 tbsp milk or cream + 1 tbsp coarse sugar for crust

Do This

• 1. Rub flour, powdered sugar, salt and cold butter together, then add egg yolk and a little cold water to form a soft dough. Shape into a disk, wrap, and chill 30 minutes.
• 2. Toss blueberries with sugar, cornstarch, lemon juice and zest, salt, and cinnamon until evenly coated. Set aside.
• 3. Roll chilled dough to about 30 cm / 12 inches, fit into a 23 cm / 9-inch tart pan (or make a rustic free-form edge), trim and chill 10 minutes while oven heats to 190°C / 375°F.
• 4. Spoon blueberries into crust, scraping in all juices. Dot with 15 g (1 tbsp) butter. Fold or crimp edges, brush crust with milk/cream, and sprinkle with coarse sugar.
• 5. Bake on a lined baking sheet for 35–40 minutes, until the crust is deep golden and the blueberry juices are bubbling and thickened.
• 6. Cool on a rack at least 45–60 minutes so the filling sets, then generously dust with powdered sugar.
• 7. Slice and serve slightly warm or at room temperature, plain or with lightly whipped cream or vanilla ice cream.

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Why You’ll Love This Recipe

• Classic French mountain dessert: a simple, rustic tart that lets blueberries shine.
• Buttery, tender crust with juicy, jammy berries that slice beautifully once cooled.
• Uses everyday ingredients and basic techniques, perfect for home bakers.
• Delicious warm or at room temperature, and lovely with whipped cream or ice cream.

Grocery List

• Produce: Fresh blueberries, 1 lemon (for zest and juice).
• Dairy: Unsalted butter, 1 large egg, milk or cream (for brushing the crust), optional whipped cream or ice cream for serving.
• Pantry: All-purpose flour, powdered (icing) sugar, granulated sugar, cornstarch (or potato starch), fine sea salt, ground cinnamon (optional), vanilla extract (optional), coarse sugar for sprinkling.

Full Ingredients

Sweet Pastry Crust (Pâte Sucrée)

• 200 g all-purpose flour (about 1 2/3 cups, spooned and leveled)
• 50 g powdered (icing) sugar (about 1/3 cup plus 1 tablespoon)
• 1/4 tsp fine sea salt
• 115 g unsalted butter, cold, cut into small cubes (1 stick or 1/2 cup)
• 1 large egg yolk (room temperature is ideal)
• 2–3 tbsp ice-cold water or cold milk (30–45 ml), as needed
• 1/2 tsp vanilla extract (optional but lovely)

Blueberry Filling

• 550 g fresh blueberries (about 4 level cups)
• 100 g granulated sugar (1/2 cup), plus 1–2 tbsp extra if berries are very tart
• 2 tbsp cornstarch or potato starch (about 16 g)
• 1 tbsp freshly squeezed lemon juice (15 ml)
• 1 tsp finely grated lemon zest (optional, but brightens the flavor)
• 1/4 tsp ground cinnamon (optional, for a subtle alpine warmth)
• Small pinch of fine sea salt
• 15 g unsalted butter, cut into tiny pieces (1 tbsp), for dotting over the berries

To Finish

• 1 tbsp milk or cream, for brushing the crust
• 1 tbsp coarse sugar (turbinado or demerara), for sprinkling
• Powdered (icing) sugar, for dusting generously once the tart has cooled

Step-by-Step Instructions

Step 1: Make the sweet pastry dough

In a medium bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Using your fingertips or a pastry cutter, rub or cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter remaining. In a small bowl, lightly beat the egg yolk with the vanilla (if using). Pour the yolk over the flour mixture and toss with a fork. Add 2 tablespoons of ice-cold water or milk and gently mix until the dough just begins to clump together when squeezed. If it is still very dry and crumbly, add up to 1 more tablespoon of cold liquid, a teaspoon at a time. Avoid overworking; the dough should be soft but not sticky.

Step 2: Chill and prepare the tart base

Tip the dough onto a lightly floured surface and gently bring it together with your hands into a disk, pressing rather than kneading. Wrap tightly in plastic wrap or parchment and chill in the refrigerator for at least 30 minutes (and up to 2 days). This resting time relaxes the gluten and firms the butter, giving you a tender, flaky crust. When you are ready to bake, lightly butter a 23 cm / 9-inch tart pan with a removable bottom (or line a baking sheet if making a free-form rustic tart). Place the chilled dough on a lightly floured surface, and let it sit for 5 minutes to become just pliable enough to roll without cracking badly.

Step 3: Roll out the dough and line the pan

Using a rolling pin, roll the dough into a circle about 30 cm / 12 inches across and roughly 3–4 mm (1/8 inch) thick, lifting and turning the dough often and dusting lightly with flour as needed to prevent sticking. Carefully drape the dough over your rolling pin and transfer it to the tart pan. Gently press it into the base and up the sides without stretching. Trim the excess by rolling the pin over the rim or using a sharp knife. If you like a more rustic look, you can leave a slightly higher, uneven edge. Dock the base lightly with a fork (a few pricks across the bottom) to help prevent puffing. Place the lined pan (or rolled dough for a free-form tart) in the fridge or freezer for 10–15 minutes while you make the filling. Meanwhile, preheat your oven to 190°C / 375°F, and place a baking sheet on the middle rack to heat.

Step 4: Mix the juicy blueberry filling

In a large bowl, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest (if using), cinnamon, and a small pinch of salt. Toss gently but thoroughly so every berry is coated with the sugary starch mixture; you should not see dry cornstarch at the bottom of the bowl. The lemon and sugar will start to draw out some juices, which is exactly what you want—the cornstarch will thicken these into a glossy, jammy sauce as the tart bakes. Set the bowl aside on the counter while you finish preparing the crust; the brief maceration helps the filling bake evenly.

Step 5: Assemble the tart

Remove the chilled tart shell from the fridge. If you are worried about leaks, set the tart pan on a piece of parchment-lined foil or directly on the preheated baking sheet. Spoon the blueberry mixture into the crust, making sure to scrape in all the sugary juices and any undissolved starch from the bowl. Spread the berries into an even layer, mounding them just slightly in the center. Dot the top with the 15 g (1 tbsp) butter, scattering the small pieces evenly over the fruit. If you are making a free-form, galette-style tart on a baking sheet, leave a 4–5 cm (1 1/2–2 inch) border of dough all around, and fold it up and over the outer edge of the blueberries, pleating as you go to create a rustic rim that partially covers the fruit.

Step 6: Glaze, bake, and cool

Brush the exposed crust (rim of the tart shell or folded edges of the galette) lightly with milk or cream. Sprinkle with coarse sugar to give a lovely crunch and shine. Carefully transfer the tart (on its hot baking sheet) to the oven and bake at 190°C / 375°F for 35–40 minutes. The crust should be a deep golden brown, and the blueberry juices should be bubbling thickly in the center, not watery. If the edges brown too quickly, loosely tent them with a strip of foil. Once baked, remove the tart from the oven and place the pan on a wire rack. Let it cool for at least 45–60 minutes; the filling will thicken and set as it cools, making it easier to slice cleanly and preventing runny slices.

Step 7: Dust with sugar and serve

When the tart is just slightly warm or at room temperature, carefully remove the outer ring of the tart pan by setting it on a small, stable bowl or can and letting the ring slip down. Slide the tart onto a serving plate or a wooden board. Just before serving, generously dust the surface with powdered sugar so it contrasts beautifully with the deep indigo berries and golden crust, reminiscent of how it is often served in the Alps. Cut into 8 neat wedges with a sharp knife. Serve plain, or accompany with softly whipped cream, crème fraîche, or a scoop of vanilla ice cream. Enjoy your tarte aux myrtilles as they would in a mountain chalet: simple, fragrant, and all about the fruit.

Pro Tips

• Use firm, fresh blueberries: Berries that are very soft or overripe release more liquid and can make the tart soupy. If your berries are very juicy, add an extra 1 tsp of cornstarch.
• Weigh your ingredients: For the crust especially, using a scale (grams) gives more consistent results and a reliably tender pastry.
• Keep everything cold: Cold butter and chilled dough create flakier layers. If the dough softens while rolling, pop it back in the fridge for 10 minutes.
• Bake until the juices bubble: Visible bubbling in the center is the best sign that the cornstarch is fully activated and the filling will set once cooled.
• Let it cool enough: It is tempting to cut in early, but cooling lets the blueberry juices thicken and gives beautiful, clean slices.

Variations

• Mixed mountain berries: Replace up to half of the blueberries with raspberries, blackberries, or small wild berries. Keep the total fruit at about 550 g and adjust sugar slightly to taste.
• Almond layer (frangipane style): Spread a thin layer (2–3 tbsp) of almond cream or finely ground almonds mixed with 1 tbsp sugar and 1 tbsp softened butter over the base of the crust before adding the berries for a richer, nutty note.
• Rustic free-form galette: Skip the tart pan and simply pile the berries onto the rolled dough on a baking sheet, folding the edges over for a more rugged, ultra-simple alpine presentation.

Storage & Make-Ahead

The tart is best the day it is baked, once cooled and set, but leftovers are still delicious. Store cooled slices in an airtight container in the refrigerator for up to 3 days. To serve, enjoy cold or warm gently in a 150°C / 300°F oven for 8–10 minutes to revive the crust. You can make the pastry dough up to 2 days ahead and keep it well wrapped in the fridge, or freeze the dough disk for up to 2 months (thaw overnight in the fridge before rolling). It is best to assemble and bake the tart on the day you plan to serve it; mixing the filling too far in advance can cause the berries to release too much juice.

Nutrition (per serving)

Approximate values per slice (1 of 8): about 340 calories; 15 g fat; 48 g carbohydrates; 3 g fiber; 23 g sugar; 5 g protein; 200 mg sodium. Values will vary based on exact ingredients, added toppings (like ice cream or whipped cream), and portion size.