Tarte aux Myrtilles

Dish information

Tarte aux Myrtilles, or blueberry tart, is a quintessential French dessert, particularly beloved in regions like Lorraine and the Vosges mountains where wild blueberries are abundant. This rustic and delightful tart celebrates the natural sweetness and vibrant color of its star ingredient. Its origins are deeply embedded in the tradition of simple, home-style baking, where readily available fruits were transformed into delicious treats. The preparation typically features a buttery, crumbly pâte brisée (shortcrust pastry) that forms a robust base for the plump blueberries. Often, the berries are simply tossed with sugar and a touch of cornstarch or flour to thicken any released juices, then baked until the crust is golden and the filling is bubbly. Some variations might include a light frangipane layer or a lattice top, but the essence remains a celebration of the fruit. The Tarte aux Myrtilles embodies a sense of nostalgia and connection to the land, offering a taste of summer’s bounty. It is a humble yet elegant dessert, perfectly illustrating the French appreciation for high-quality, seasonal ingredients and straightforward culinary artistry.

Timeline

• 1700s

  The use of local fruits like blueberries in simple tarts and pies becomes increasingly common in rural French households.

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  1800s

  As French cuisine evolves, rustic fruit tarts like Tarte aux Myrtilles find a place in regional culinary traditions, particularly in areas with abundant berry harvests.

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  1930s

  The popularity of berry tarts increases with the availability of baking recipes in women's magazines and cookbooks.

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  1995-07-22

  A regional food festival in Lorraine features Tarte aux Myrtilles prominently, drawing national attention to the dessert.