Tarte aux myrtilles — French blueberry pie — comes from the mountain regions of France, where wild bilberries stain fingers purple every summer and every village bakery has its own version of this buttery, jewel-topped tart.
It is simpler than American blueberry pie — one crisp pâte sucrée shell, blind-baked, holding a barely-thickened blueberry filling, finished with an apricot glaze for that patisserie shine.
Serve it warm with vanilla ice cream or chilled with powdered sugar — the French argue for both, which means both are correct.
Tarte aux Myrtilles Recipe
What you need
Ingredients
- For the crust:
- 1¼ cups all-purpose flour
- ½ cup unsalted butter, chilled and diced
- ¼ cup granulated sugar
- 1 egg yolk
- 2 to 3 tablespoons ice water
- For the filling:
- 4 cups fresh blueberries (or thawed frozen)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground cinnamon (optional)
- For the glaze (optional):
- ¼ cup apricot jam
- 1 tablespoon water
Cook along
Instructions
- Pulse the flour and sugar, add the chilled butter to coarse crumbs, then mix in the yolk and ice water a spoonful at a time until a dough forms. Chill 30 minutes.
- Preheat the oven to 375°F. Roll the dough to a 12-inch circle, fit it into a 9-inch tart pan, trim, prick the bottom, and chill 10 minutes.
- Blind bake with parchment and weights 15 minutes, remove the weights, and bake 5 to 7 minutes more, until lightly golden. Cool.
- Toss the blueberries with the sugar, cornstarch, vanilla, lemon juice and cinnamon.
- Fill the cooled crust and bake 25 to 30 minutes, until bubbling with a golden rim.
- Warm the apricot jam with the water and brush over the warm berries for shine.
- Cool before slicing — the filling needs the pause to set.
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