Blueberry and almond pie (Tarte aux myrtilles et amandes)

Blueberry and almond pie (Tarte aux myrtilles et amandes)


* 1 Pâte Sablée (recipe below) or Puff pastry (I sometimes use Trader joe’s ready-made pie crust instead)
* Almond powder: ½ cup (100gr)
* Sugar: ½ cup (100 gr)
* Butter: 6 tablespoons (100gr)
* 2 eggs
* Fresh or frozen blueberries (I used Trader joe’s frozen wild berry): 350 gr
* Crème fraîche or whipping cream: 1.7 oz (5cl)
* Vanilla extract: 1 teaspoon

Recipe for Crust (French Pâte Sablée):

* All purpose flour: 250 gr (8.8 ounce or 2 cups)
* Unsalted butter: 125 gr (4.4 ounce)
* Icing sugar: 70 gr (2.5 ounce)
* 1 egg yolk
* Milk (or cream): 5cl (1.65 oz)
* Salt: ¼ teaspoon


1. Cut your butter into small cubes;
2. Sift the flour onto your work surface and using your fingers mix the flour and butter;
3. Shape it into a mound with a well in the center. Into the well, plop the salt, sugar, egg yolk and milk, cream (you can even use water instead of milk!);
4. Using a spoon, stir the ingredients in the well until combined. Finally, using your hands, work the flour into the center of the well to combine it with the other ingredients. If necessary, add another tablespoon milk, cream, or water to create a smooth, soft dough. The dough must not be too firm. Do not overwork it, otherwise it’ll be tough. When it’s ready, the dough will be barely moistened and come together into a ball;

Recipe for the filling:

1. Preheat the oven to 375 degrees F (200 degrees C);
2. On a lightly floured surface, roll the pastry into an 12 – 13 inch (30 – 33 cm) circle;
3. Make sure a parchment paper under the pastry to prevent it from sticking to the pan;
4. Prick bottom of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes);
5. Cover the pastry with another parchment paper and fill it with beans (this will also prevent the pastry from puffing up as it bakes), Place the tart pan in the preheated oven (350 degrees F or 180 degrees C) and bake it for 10 minutes;
6. Remove the pan from the oven and take out the beans and parchment paper; (beans are still usable don’t toss them!!)
7. In a bowl, combine sugar and melted butter;
8. Stir in eggs and almond powder, add vanilla extract and finally your cream;
9. Spread the pie filling over your dough and cover it with fresh or frozen berries;
10. Put the pie in oven and bake it for 15- 20 more minutes;
11. When cooled down sprinkle powder sugar over it before serving!
12. Bon appétit!

This is the same blueberry tarte (blueberry pie) recipe, I made this for 4th of July and I think it’s a fun idea to try!

Let me know if you tried this recipe and enjoyed it! 😉





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