Recipe: Swiss Blueberry Tart

Here’s an easy recipe for a Swiss blueberry tart that you can make year round with either fresh or frozen blueberries. My recipe was inspired by all the beautiful fruit tarts that I see around Switzerland. These tarts typically combine a fruit filling with a liaison (also known as guélon). This egg and cream mixture, often sweetened with sugar, can be poured over the fruit before baking.

blueberry tart

Tarte aux Myrtilles (Swiss Blueberry Tart)

In German-speaking Switzerland, this tart would likely be called a Blaubeerwähe or a Heidelbeerwähe.

Makes one tart in a 11.5-inch (30 cm) diameter pan


125 g (1 cup) all-purpose flour
75 g (2/3 cups) whole wheat flour
2 tablespoons sugar
1/4 teaspoon salt
75 g (1/3 cup) unsalted butter, cold
1 egg, slightly beaten
2-3 tablespoons water, cold


2 eggs
1/2 cup (124 g) crème fraîche
1/4 cup (50 g) sugar
zest of one organic lemon
4 1/2 to 5 cups (700-850 g) blueberries, fresh or frozen

  1. Make the dough: Whisk the flours together with the sugar and salt in a large bowl. Add the cold butter, in pieces. Using a food processor or two knives, cut the butter into the flour mixture, until it becomes the size of small pebbles. Make a well in the center of the mixture and add the cold water and slightly beaten egg. Stir together just until a dough forms. Shape the dough into a disk and refrigerate the dough for 30-60 minutes, until it becomes firm.
  2. Line a 30 cm (11.5 inches) diameter tart pan with parchment paper. Take the dough out of the fridge and roll it out on lightly floured surface. Place it into the prepared tart pan. Using a fork, prick the bottom of the dough. Place the pan with the dough back in the fridge.
  3. Make the filling. In a large bowl, whisk the eggs, crème fraiche, sugar and lemon zest together until well-blended. Take the pan with the dough out of the fridge. Spread the blueberries evenly over the dough. Pour the filling over the blueberries. On the bottom rack of the oven, bake the tart for about 35-45 minutes at 200°C / 400°F. Let the tart cool completely before serving. Serve on its own or with a dollop of whipped cream.

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5 replies »

  1. Blueberries are at the peak of ripeness right now here in Washington state. Is this recipe going to be in your new Sweets book? I’m coming to visit my family in Switzerland in a few weeks and I plan to pick up your books while I’m there!

    • Hi Pamela! Thanks for your nice message. No, this recipe is just on the blog. I will definitely have some other Swiss tart recipes in the new book though. 😉 So lovely that you’re traveling to Switzerland soon! Safe travels, and thanks so much for your support.
      Best wishes, -Heddi

  2. Of course what you really need are bilberries, not blueberries but they’re not easy to come by, especially in the UK. I doubt it would stop the tarte from being delicious though!

    • Hi Stella! Yes, good point. Someone else mentioned this too. 🙂 Thanks for your message. Always good hearing from you.

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