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Author Notes: You can’t go wrong with a nice tart. We have to make the most of summer berries while they last because they’re extra yummy :). This gluten-free tart has a crust made of oat flour and traditional oats that’s really good and goes great with this filling. I also think is would be spectacular with an apple filling as well. —Lorena Salinas
Serves portions in a rectangular 13 x 38cm mould (for a 24cm diameter round mould double the recipe)
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
- 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
- Put everything in a bowl and pinch the butter with the rest of the ingredients until there are no pieces of butter left.
- Put in a mould (it doesn't have to have a removable bottom) and press to form the base and sides.
- Put the filling inside. Remember that you can make 1.5 times the dough recipe and put the extra on top as a crumble.
- 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.
- Let cook completely before removing it form the mould.
- Serve with vanilla ice cream,