Blueberry Tarte with pecan crunch

Name: Blueberry Tarte with pecan crunch
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 600 g Frozen blueberries; 7-10 Tbsp Juice of 1 lime; 250 g Gelling sugar (2 : 1); 250 g + some butter; 375 g Flour; 150 g demerara sugar; 7-10 Tbsp Salt; 100 g crunchy oats; 50 g Pecan kernels; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

600 g Frozen blueberries
7-10 Tbsp Juice of 1 lime
250 g Gelling sugar (2 : 1)
250 g + some butter
375 g Flour
150 g demerara sugar
7-10 Tbsp Salt
100 g crunchy oats
50 g Pecan kernels
7-10 Tbsp Icing sugar

Directions

1
Defrost 500 g blueberries. Mix well with lime juice and jam sugar in a large pot and bring to the boil while stirring. Cook for at least 3 minutes while stirring until bubbly. Stir in 100 g frozen blueberries.
2
Pour into a bowl and leave to cool.
3
For the dough, melt 250 g butter. Grease a tart mould with a lifting base (26 cm Ø). Mix flour, brown sugar, 1 pinch of salt and oat flakes in a bowl. Add the liquid butter and knead briefly with the dough hooks of the mixer, then knead into crumbles with your hands.
4
Approx. 2⁄3 put the crumble into the mould, press it to a flat bottom and pull up one edge. Place the mould in a cold place.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Finely chop the nuts and mix with the remaining crumbles. Fill blueberries into the mould, smooth down. Spread the nut crumbles on top.
6
Bake in the hot oven on the lower shelf for 25-30 minutes.
7
Take out and let cool on a cake rack. Serve dusted with icing sugar. Serve with whipped cream.