Fruit tarts hold special meaning for Claudia Martinez, who grew up cooking with her Venezuelan family. “It’s my dad’s favorite dessert,” the executive pastry chef at Miller Union in Atlanta says. “We always buy him one for his birthday.” When she’s making a fruit tart herself, puff pastry is her base of choice because of its versatility and low-maintenance shaping.
“Although I love a piecrust, I prefer the balance and texture that puff pastry gives—and the high butter content in the dough makes it delicious.” This recipe is her way of putting local Georgia blueberries to excellent use. And the combination of puff pastry and blueberries (with a hint of lavender to highlight the fruit) reminds her of the coffee cakes she had at church every Sunday growing up. Serve it with whipped cream or ice cream, or as Martinez does, with a sweet coconut sorbet to really balance out the flavors.