This deliciously buttery pastry is from my friends Florence and Walter Heilbronner in New Jersey. The recipe has been in the Heilbronner family for over 100 years.

“Mürbeteig is a rich tart pastry, and the fillings depend on the season,” Florence says. “I make it with apples in winter, rhubarb in spring, blueberries or peaches in summer and plums in the fall.” Instructions for each fruit follow the recipe. (You can double this recipe and bake it in a 13-x-9-inch baking pan.)<