One summer many years ago, my Aunt Ann circulated a wonderful recipe for a Fresh Fruit Tart, and I have been making it ever since, usually as a blueberry tart. This works well with apples, peaches and other fruit, but blueberry remains my top choice. It was Ann’s as well, and she bought me a tart pan with a removable bottom so I could make this delicious treat.
Recently, I experimented by adding fresh lemon thyme from my garden, as well as some Meyer lemon zest. My blueberry-thyme tart was a success at a summer dinner party, and I like the updated version of this old family favorite.
Note: you will need a 9-inch tart pan as described above.
Yields 1 tart
- 1 cup all-purpose unbleached flour
- Pinch of kosher salt
- 2 tablespoons sugar
- 1 stick of unsalted butter, room temperature
- 1 tablespoon white vinegar
1. Mix the flour, salt and sugar together. Work in the butter, add the vinegar and, using your hands, press into the tart pan.
2. Preheat oven to 350 degrees while you assemble the filling.
- ¾ cup white sugar
- 2 tablespoons all-purpose flour
- 3 cups blueberries
- 1 teaspoon fresh lemon thyme leaves, roughly chopped (or any fresh thyme)
- zest of one Meyer lemon (or any lemon)
1. Mix the sugar and flour together.
2. Gently stir in the blueberries, also adding the thyme and lemon zest.
3. Turn into tart shell. Place tart pan on top of a sided cookie sheet to catch any juices that might overflow.
4. Bake for one hour.
5. Allow tart to totally cool before removing the side of the pan.