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La Tarte Aux Myrtilles

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Adjust Servings:
For The Pastry :
1 1/4 cup all-purpose flour
2 tsp of sugar
1/2 tsp of salt
1 stick cold unsalted butter (sliced into small pieces)
For The Filling :
2/3 cups granulated sugar
2 tbsp confectioners' sugar
3 cups myrtilles (or blueberries)
1/3 cup raspberry preserves

La Tarte Aux Myrtilles

  • Veg
  • 1 hr 35 mins
  • Serves 8
  • Medium


  • For The Pastry :

  • For The Filling :

How to Make La Tarte Aux Myrtilles

  1. Pour sugar, salt and flour in a sifter and sift them into a bowl.
  2. Add sliced butter in the flour and blend them together until it looks like coarse cornmeal.
  3. Spray 4 tablespoon of ice cold water on the dough while mixing after every 1 tablespoon. Make a ball of the dough, wrap it in plastic and place it in the refrigerator for an hour.
  4. In a small saucepan add granulated sugar and myrtilles and cook them on medium flame until the sugar has dissolved. Remove the myrtilles from the pan and keep on cooking the sugar until it has thickened.
  5. Return myrtilles back to saucepan and remove from heat.
  6. Preheat the oven at 375° F.
  7. On a floured surface, flatten the dough using a rolling pin into a ¼" thick pastry. Place it in a 9" tart pan and prick it all over using a fork.
  8. Cover the pastry pan with an aluminum foil and bake in the oven for 20 minutes. When done, remove and cool completely.
  9. Once cooled, spread the raspberry preserves in the tart shell and add a scoop of myrtilles berries on the top. Garnish with confectioners' sugar and serve the delicious La Tarte Aux Myrtilles.


  • Bilberry is a tough plant that can survive in the wild for 2 years.
  • For centuries, people have used the fruit and leaves of bilberry for treating various diseases.

In 16th century, syrup of bilberry was used to treat diarrhea.

Noel Zola

Le Pain d’epices
Le Pain d’epices
Le Pain d’epices
Le Pain d’epices

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