Gluten-Free Blueberry Tart

For the filling

• 300 grams blueberries
  
• 85 grams sugar
  
• 1 lime, squeezed
  
• 1 1/2 tablespoons cornflour
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon salt
  

1. Put everything in a bowl, mix and let it rest while we do the dough.

For the dough

• 125 grams oat flour
  
• 90 grams traditional / steel-cut oats
  
• 60 grams sugar
  
• 1 1/4 teaspoons salt
  
• 90 grams unsalted butter cut in cubes and very cold
  

1. Put everything in a bowl and pinch the butter with the rest of the ingredients until there are no pieces of butter left.
2. Put in a mould (it doesn't have to have a removable bottom) and press to form the base and sides.
3. Put the filling inside. Remember that you can make 1.5 times the dough recipe and put the extra on top as a crumble.
4. Take to a preheated oven at 180C for 30-45min or until you see that the dough has turned golden and the blueberries are bubbling.
5. Let cook completely before removing it form the mould.
6. Serve with vanilla ice cream,