September 4, 2012
Author: June Hersh
This recipe appeared in my first book, Recipes Remembered, a Celebration of Survival. The book contains over 80 remarkable stories and more than 170 authentic recipes that I gathered through personal interviews with Holocaust survivors. This cookbook with a charitable flavor has raised significant proceeds for the Museum of Jewish Heritage, who benefits from every penny I earn from sales. I hope you find the recipe delicious and pick up a copy of the book to share this holiday season so you can Eat Well-Do Good.
Ingredients:
2 Cup(s)s all-purpose flour
1 pinch kosher salt
3 Tablespoons granulated sugar
1 cup(s) unsalted cold butter
2 Tablespoons white vinegar
4 Cup(s)s fresh blueberries
1/2 cup(s) granulated sugar
1/8 teaspoon ground cinnamon
2 Tablespoons all-purpose
Preparation:
Preheat the oven to 400 degrees.
In the bowl of a food processor fitted with the metal blade, combine the flour, salt and sugar. cut in the chilled butter. Pulse to form a crumb like consistency. Sprinkle in the vinegar and blend to create a soft dough.
With lightly floured hands, press the dough into a 9×2-inch spring form pan or a 9×1-inch pie pan with a removable bottom. The crust should be 1/4-inch thick all around. Press the dough into the sides of the pan and trim any excess. You might have a little dough remaining. Chill the crust until ready to fill.
In a separate bowl, gently toss the blueberries, sugar, cinnamon and flour. Spoon the filling into the chilled crust and bake on the lower rack at 400 degrees for about 1 hour or until the crust is golden brown. Cool the tart before cutting to allow it to set. You can garnish with confectioner’s sugar. Enjoy!
