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Serves
portions in a rectangular 13 x 38cm mould (for a 24cm diameter round mould double the recipe)
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
Ingredients
- For the filling
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300 grams
blueberries
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85 grams
sugar
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1
lime, squeezed
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1 1/2 tablespoons
cornflour
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1/2 teaspoon
ground cinnamon
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1/2 teaspoon
salt
- For the dough
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125 grams
oat flour
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90 grams
traditional / steel-cut oats
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60 grams
sugar
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1 1/4 teaspoons
salt
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90 grams
unsalted butter cut in cubes and very cold
Directions
- For the filling
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Put everything in a bowl, mix and let it rest while we do the dough.
- For the dough
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Put everything in a bowl and pinch the butter with the rest of the ingredients until there are no pieces of butter left.
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Put in a mould (it doesn't have to have a removable bottom) and press to form the base and sides.
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Put the filling inside. Remember that you can make 1.5 times the dough recipe and put the extra on top as a crumble.
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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.
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Let cook completely before removing it form the mould.
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Serve with vanilla ice cream,
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