Tarte aux Myrtilles (Wild Berry Tart)

  • Serves

    serves 8

Growing wild in the mountains of the French Alps, myrtilles are similar to wild blueberries and often find themselves in the wonderful berry tarts typical of Savoyard desserts.



  • 1¼ cups all-purpose flour
  • ½ tsp. salt
  • 2 tsp. sugar
  • 1 stick cold unsalted butter


  • 3 cups myrtilles, or blueberries
  • ⅓ cups granulated sugar
  • ⅓ cups raspberry preserves
  • 2 tbsp. confectioners' sugar


Step 1

Sift flour, salt, and sugar together into a bowl. Cut butter into small pieces and blend into flour until mixture resembles coarse cornmeal. Sprinkle 4 tbsp. ice water into flour, 1 tbsp. at a time, mixing well after each addition. Gather dough into a ball, wrap in plastic, and refrigerate for at least 1 hour.

Step 2

Place myrtilles and granulated sugar in a small saucepan and cook over medium heat until sugar has dissolved. Remove myrtilles with a slotted spoon and set aside. Reduce juice and sugar until slightly thickened. Return myrtilles to pan, remove from heat, and set aside to cool.

Step 3

Preheat oven to 375°. Roll out pastry ¼" thick on a floured surface, and place it in a 9" tart pan. Prick all over with a fork, cover with foil, weight with dried beans, and bake for 20 minutes. Cool completely.

Step 4

Spread raspberry preserves over cooled tart shell and spoon myrtilles over top. Sprinkle with confectioners' sugar.

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