Hello! I’m Cassandre, and today on Caramel Loafing, I’m thrilled to share a timeless French pastry with you: the French Blueberry Tart (La Tarte aux Myrtilles).
This classic blueberry tart is one of the simplest yet most elegant staples among all French fruit tarts. It’s built on three elements: a buttery sweet tart crust (pâte sucrée), luscious almond cream (crème d’amande), and a crown of fresh blueberries.
Many people think tarts are tricky, but once you understand the basics of the crust and filling, you’ll see how surprisingly doable they are at home.
You can make the tart shell either by hand or with a food processor. In this recipe, we’re using a processor for speed and ease, but hand mixing works just as well if you prefer to feel the dough come together under your fingertips.
Handmade sweet pastry dough is usually prepared using the rubbing-in method or the creaming method. We’ve demonstrated both many times on Caramel Loafing. For the rubbing-in method, check out our Sablé Jam Cookies recipe. For the creaming method, take a look at our Brittany Butter Cookies. Both recipes include detailed video tutorials to help you master the techniques.
The almond cream filling is truly what elevates this tart. It’s the same base you’ll find in classic treats like Galette des Rois, almond croissants, and Bakewell tarts. Our version starts with the base recipe taught at the Le Cordon Bleu, with a few tweaks for flavor and ingredient availability. We add a splash of rum for depth, but you can easily swap it for vanilla bean or extract — just don’t overdo it, so the almond notes still shine.
Traditionally, the berries are brushed with a clear apricot glaze for shine and to hold them in place. Here, we’re using apricot jam instead — it’s fruitier, easier to find, and adds a subtle tang that lifts the fresh blueberries beautifully. Don’t skip this glaze — it acts as tasty “glue” that keeps those berries from rolling around and adds another layer of bright flavor.
If tarts have ever felt intimidating, this French Blueberry Tart is the perfect place to start. It’s simple, rewarding, and lets you showcase the delicate elegance of French pâtisserie right at home. Give it a try — you’ll love it!
Once you’ve mastered this French fruit tart, it’s time to take on these other irresistible recipes:
Recreate the signature creation from Parisian pastry icon Jacques Genin: the decadent Chocolate Tart (La Tarte Au Chocolat). This recipe uses delicate perforated tart rings that make every shell beautifully even and refined!
Next up, try the French Strawberry Tart, featuring a crisp, buttery crust filled with a lighter pastry cream—an absolute must-try!
For a simple yet delicious treat to keep on hand at home, bake a batch of Financier Almond Cakes (Financier Aux Amandes). These little golden bars are foolproof, rich in flavor, and perfect for any occasion.
Or, go for the timeless Classic Carrot Cake—a favorite in both Paris and London. Moist, flavorful, and surprisingly easy to make, it’s as wholesome as it is delicious!
French Blueberry Tart Recipe
Ingredients
☞ Tart pan size: rectangular 8 × 3 × 1.2 inches (20 × 8 × 3 cm).
If using a 6-inch (15 cm) round tart pan, multiply the recipe by about 1.1.
Need to adjust for other pan sizes? Use our handy baking pan converter.
☞ Sweet Pastry Dough / Pâte Sucrée
- All-purpose flour 80g (2.8 oz)
- Butter 48g (1.7 oz), diced and frozen
- Powdered sugar 28g (1.0 oz)
- Salt a pinch (~0.5g)
- Beaten egg 16g (0.6 oz)
☞ Almond Cream Filling / Crème d'amande
- Unsalted butter 32g (1.1 oz), softened
- Granulated sugar 32g (1.1 oz)
- Almond flour 32g (1.1 oz)
- Rum 4g (0.14 oz)
- Beaten egg 26g (0.9 oz)
- This amount ensures the filling remains slightly below the crust edge for a lighter bite and balanced sweetness.
☞ Topping
- Apricot jam 20g (0.7 oz)
- Blueberries 100g (3.5 oz)
- Powdered sugar 8g (0.3 oz)
Curious about nutrition? Check it with our dessert nutrition calculator.
Instructions
- Lightly grease your tart pan with softened butter.
- Make the crust: Sift flour, powdered sugar, and salt into a food processor and pulse to mix.
- Add frozen butter cubes and pulse until the mixture resembles coarse crumbs.
- Add the beaten egg and pulse until the dough just starts to come together. Transfer to your work surface and gently press and smear the dough once or twice until smooth and cohesive.
- Shape into a disc, flatten slightly, wrap in plastic, and chill for at least 1 hour.
- Roll the chilled dough to about 1/8 inch (0.3 cm) thick. Cut a piece large enough to cover the pan with an extra 2 inches (5 cm) overhang. Press gently into the pan, trim off the excess.
- Pinch the edges slightly above the rim for a crisp edge, then chill the lined pan until ready to use.
- Prepare the almond cream: beat the softened butter until creamy, then add sugar and mix well. Fold in almond flour, then add the beaten egg and rum, stirring until fully emulsified.
- Fill the tart shell with almond cream and smooth the surface.
- Preheat oven to 340°F (170°C) and bake for 35 minutes. Let cool slightly on a wire rack before unmolding.
- Warm the apricot jam (double boiler, saucepan, or microwave at 500W for about 20 seconds) until runny. Brush a thin layer over the filling, arrange blueberries on top, and brush a bit more jam to help them stay in place. Dust with powdered sugar just before serving.
- Store in an airtight container in the fridge and enjoy within 2–3 days.
Watch the full step-by-step video: French Blueberry Tart
Blueberry Tart FAQ & Tips
This tart may look simple, but every step — from the crust to the filling to the final berry arrangement — can influence your final result. Here are some common questions and pro tips to help you succeed.
Isn’t tart dough really hard to make?
Lots of beginners think pastry dough is intimidating, but it’s really not so bad. Compared to breads or sponge cakes, it’s more like making a sturdy cookie shell. The trick is to work in a cool environment. If it gets too warm, the dough softens and sticks, making it hard to handle and easy to tear. Keep the kitchen cool and chill the dough as needed — if it starts feeling soft, pop it back in the fridge for 10 minutes. A food processor version is a great place to start for beginners because it’s quick and less messy, giving you more confidence.
What is almond cream? Can I substitute it?
Almond cream (crème d’amande) is a classic French tart filling made with butter, sugar, eggs, and almond flour. The texture is like a rich almond cake batter that bakes up moist and fragrant. You could use custard instead, but the flavor is totally different — for your first try, stick with the original so you get the authentic taste.
Note: baking almond flour is different from the “drinkable” almond powder used for almond tea or soups. For baking, you want finely ground blanched almonds — the same kind used for macarons.
Food processor vs. hand method — does it matter?
There are two main ways to make pâte sucrée: the rubbing-in method (mix flour and butter until crumbly, then add liquid) for a crumbly texture, or the creaming method (cream butter and sugar, then add eggs and flour) for a finer, more cohesive crust. Both work well — just master one and you’re good to go. A food processor saves time and keeps things cool. Hand mixing lets you feel the dough but watch out for warm hands melting the butter!
How should I arrange the blueberries? Do I need the glaze?
There’s no strict rule — neat concentric circles look beautiful, but a loose scatter can be just as charming. Traditionally, a clear apricot glaze adds shine and helps the berries stick. If you don’t have glazing gel, thinned apricot jam works perfectly. You can skip it, but the berries may roll off — not a big deal for homemade treats!
How long does the tart keep?
It’s best eaten the same day or the next day for peak flavor. Leftovers can be stored in an airtight container in the fridge for up to 2–3 days. Dust with powdered sugar just before serving so it stays pretty and doesn’t absorb moisture.
Can I make the crust ahead?
Absolutely. You can keep the dough in the fridge for 2–3 days or freeze it for longer storage. Some bakers line the pan and freeze it unbaked — it goes straight from freezer to oven for an extra crisp result.
Can I use other fruits?
Sure! This tart is super flexible. Use fruits that don’t release too much liquid, like raspberries, blackberries, figs, or grapes. A light glaze keeps them shiny and in place while boosting flavor.