There are two kinds of blueberries, those that are shy and drawn and not really worth eating, and those that are so ripe with blueberry flavor that they are ready to burst out of their skin --those are the blueberries you want for this simply divine tart. A little vinegar added vinegar to the crust, acts as a stabilizer and adds a subtle bite to balance the buttery flavor. The blueberries bubble and create their own sweet syrup.
- Cook Time
- Prep Time
- 8 ServingsServings
For the crust:
- 2 cup all pourpose flour
- pinch of salt
- 3 tablespoon sugar
- 1 cup 2 sticks cold butter or margarine
- 2 tablespoon white vinegar
For the filling:
- 4 cup fresh blueberries
- 1/2 cup sugar
- 1/8 teaspoon ground cinnamon
- 2 tablespoon all pourpose flour
- 2 cup fresh blueberries
- confectioners sugar
Preheat the oven to 400 degrees
In a medium bowl, or in the bowl of a food processor fitted with the metal blade, combine the flour, salt and sugar. Using a pastry blender or in the processor, cut in the chilled butter and pulse or blend to form a crumb-like consistency. Allow bits of butter to remain visible, they melt and create steam during the baking process for a very tender and flaky crust. Sprinkle with vinegar and blend until you have created a soft dough.
With lightly floured hands, press the dough into a 9 x 2-inch spring form pan, or a 9 x 1-inch pie pan with a removable bottom. The crust should be about ¼-inch thick on the bottom; the sides should be a little thinner and come up about 1-inch. (You might have some dough remaining). You can refrigerate the crust until ready to fill.
In a separate bowl, gently toss the filling ingredients. Spoon the filling into the pan and bake, on the lower rack, at 400 degrees for 1 hour. When the tart cools, garnish with blueberries and a sprinkling of confectioner’s sugar.
Courtesy of Recipes Remembered: A Celebration of Survival, Museum of Jewish Heritage, May 1, 2011)