If I have one recipe that I have given out the most, it is this one. As a result, it is now made in many countries including Israel and England! I think I first started to make this tart over 30 years ago. It really is quite easy after you try it once. Now a sweet part of our Rosh Hashanah tradition, this is my family’s favorite dessert, especially when I serve it with vanilla ice cream.
- 1 cup flour (gluten-free, if desired)
- Pinch of salt
- 2 tablespoons sugar
- ½ cup butter
- 1 tablespoon white vinegar
- 1 cup sugar
- 2 tablespoons flour (gluten-free, if desired)
- Pinch of cinnamon
- 3 cups blueberries
- Powdered confectioner’s sugar (optional)
- Preheat oven to 400 degrees. To make crust, combine flour, salt and sugar. Work in the butter by hand or in a food processor until just blended. Slowly add the vinegar as you work by hand or through the processor funnel until the dough comes together in a ball. Divide the dough into two separate balls, 2/3 and 1/3 of the whole. Press the larger ball evenly into the bottom of a 9-inch pie dish or a 9-inch fluted tart pan with a removable bottom. Create the tart’s edge by taking off small amounts of dough from the smaller ball. Roll each bit in the palm of your hands to make small “cigar” rolls and press these into the side of the pan, connecting to the dough in the bottom and creating the tart’s edge.
- For the filling, mix sugar, flour and cinnamon in a bowl. Sprinkle the mixture on 2 cups of blueberries in medium bowl. Gently mix and coat the berries well, then carefully spread the mixture evenly over the crust. Bake for 1 hour. When you take it out of the oven, it should be bubbling. Sprinkle the remaining cup of blueberries onto the cooked tart. When cool sift some icing sugar onto the top, if desired.