A classic French blueberry tart that celebrates simplicity and flavor. With a crisp, buttery crust and a glossy filling of juicy blueberries, this dessert feels elegant yet comforting, perfect for warm days or anytime you want a refined homemade treat.

Why You’ll Love This Recipe

This tart is easy to prepare but delivers bakery-worthy results. The natural sweetness and slight tartness of the blueberries shine through, balanced by a tender shortcrust pastry. It uses simple ingredients, comes together quickly, and can be served on its own or dressed up with a light dusting of powdered sugar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 shortcrust pastry (250 g)
500 g fresh blueberries
100 g granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
20 g unsalted butter
Powdered sugar, for dusting

Directions

Preheat your oven to 180°C.
Roll out the shortcrust pastry and line a tart pan, pressing it gently into the edges. Prick the base all over with a fork.
In a large bowl, combine the blueberries, sugar, and cornstarch, tossing gently until the berries are evenly coated.
Add the lemon juice and vanilla extract, and mix carefully to avoid crushing the fruit.
Pour the blueberry mixture into the prepared tart shell, spreading it evenly.
Cut the butter into small pieces and dot them over the top of the filling.
Bake for 40 to 45 minutes, until the crust is golden and the filling is bubbling and set.
Remove from the oven and allow the tart to cool completely before serving.
Just before serving, lightly dust the top with powdered sugar.

Servings and timing

This recipe serves 8 people.
Preparation time is approximately 15 minutes.
Baking time is 40 to 45 minutes.
Total time is about 1 hour, plus cooling time.

Variations

You can mix blueberries with raspberries or blackberries for a mixed-berry tart.
Add finely grated lemon zest to the filling for extra brightness.
Sprinkle a tablespoon of ground almonds over the pastry base before adding the filling to help absorb excess juices.
Serve with a spoonful of lightly sweetened whipped cream or vanilla custard for a richer dessert.

Storage/Reheating

Store the tart covered in the refrigerator for up to 3 days.
For best texture, enjoy it cold or at room temperature.
If you prefer it warm, reheat individual slices gently in the oven at 150°C for about 10 minutes. Avoid microwaving, as it can soften the crust.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Do not thaw them beforehand, and expect the baking time to be slightly longer.

How do I prevent a soggy crust?

Pricking the base and baking the tart until the filling is fully set helps. Adding a thin layer of ground almonds also reduces moisture.

Can I make this tart ahead of time?

Yes, this tart can be made a day in advance and stored in the refrigerator until serving.

What size tart pan should I use?

A standard 24 cm tart pan works best for this recipe.

Can I reduce the sugar?

You can slightly reduce the sugar if your blueberries are very sweet, but keep some to balance the acidity.

Is this tart very sweet?

No, it has a balanced sweetness with a pleasant natural tartness from the blueberries.

Can I use homemade shortcrust pastry?

Absolutely. Homemade pastry works beautifully and adds extra flavor.

How do I know when the tart is done?

The crust should be golden, and the filling should be bubbling and thickened.

Can I serve this tart warm?

Yes, but let it cool at least 30 minutes so the filling has time to set.

What can I serve with this tart?

It pairs well with plain whipped cream, vanilla ice cream, or a light custard.

Conclusion

Tarte aux Myrtilles is a timeless dessert that highlights the beauty of simple ingredients prepared with care. Whether served at a summer gathering or enjoyed quietly with a cup of tea, this French blueberry tart is sure to impress with its elegance, flavor, and ease.

Print