Blueberry tart with oat flakes

Name: Blueberry tart with oat flakes
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 600 g frozen blueberries; 7-10 Tbsp Juice of 1 lime; 250 g Gelling sugar (2:1); 250 g Butter; 375 g Flour; 150 g demerara sugar; 1 pinch Salt; 100 g crunchy oats; 50 g Pecan kernels; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

600 g frozen blueberries
7-10 Tbsp Juice of 1 lime
250 g Gelling sugar (2:1)
250 g Butter
375 g Flour
150 g demerara sugar
1 pinch Salt
100 g crunchy oats
50 g Pecan kernels
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Defrost 500 g blueberries. Place in a large pot with lime juice and jam sugar, heat while stirring. Let everything simmer for about 3 minutes while stirring. Stir in 100 g frozen blueberries.
2
Pour into a bowl and let it cool down.
3
Melt butter for the dough. Mix flour, brown sugar, salt and oat flakes in a bowl. Add butter, first with the dough hooks of the hand mixer, then knead with your hands to form crumbles.
4
Grease a tart mould (26 cm Ø). Put approx. 2/3 of the crumbles into the mould, press to a flat bottom, while pulling up the edge. Place the mould in a cold place. Chop the nuts very finely and mix into the remaining crumbles.
5
Put the cooled blueberries into the mould and smooth them down. Spread the rest of the crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) on the bottom shelf for 25-30 minutes.
6
Let it cool down on a cake rack. Serve dusted with icing sugar. Whipped cream tastes good with it.