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)