Crunchy Blueberry Tart

My local grocery store had fresh blueberries on sale for a dollar this week. I was so excited I grabbed as many as the law would allow (that'd be four) and ran home with them.

I was planning to make the chilled blueberry pie that is one of my favorite things ever, but decided I wanted to try something I hadn't tried before. Then I remembered bookmarking this recipe several months back and the rest is history.

I saw this tart at The English Kitchen, and remember thinking how delicious and beautiful it looked. I'm very glad I remembered it! Even the girl child, who typically doesn't eat berries at all, scarfed it down! I had to make mine in a pie plate because I don't own a tart pan. (If I had a quarter for everytime I've said that on this blog, I might have about 75 cents!)

Without further ado, here is the recipe (and a few changes I made)

Ingredients:

For the crust: 6 ounces unsalted butter, softened 6 1/4 ounces of plain flour 4 3/4 ounces of caster sugar 2 1/2 ounces rolled oats

(I substituted about 1/2 the sugar with brown sugar, and sprinkled in some cinnamon)

For the Filling:

9 ounces fresh or frozen blueberries 1 cup of blueberry jam 1 TBS balsamic vinegar 2 1/2 TBS cornflour (after googling, I discovered "cornflour" here is most likely what those whacky Brit's call corn starch, so that's what I used)

For the Topping:

3 ounces unsalted butter

4 ounces rolled oats 4 3/4 ounces caster sugar (used half regular and half brown sugar instead, and more cinnamon) Creme Fraiche for serving (reddi whip!)

Directions:

Begin by making the crust. Pre-heat the oven to 180*C/350*F. Place the butter in a saucepan and melt. Whisk together the flour, sugar and oats. Stir this mixture into the melted butter, stirring well to completely combine. Press the dough into a 10 inch tart tin with a removable bottom. Bake in the pre-heated oven for 10 minutes. Remove from the oven and set aside. To make the topping, melt the butter in a large saucepan. Whisk in the oats and sugar. Mix together well, and then set aside while you make the filling. To make the filling, gently stir together the blueberries, jam and balsamic vinegar, mixing well. Stir in the cornflour. Pour this mixture into the oat pastry case. Sprinkle the topping evenly over top and then place the tart onto a baking tray. Bake in the heated oven for 25 to 30 minutes, until the filling is bubbling and the topping is golden brown. Remove from the oven to a wire rack to cool. Remove the side from the pan before serving. Serve cut into slices with some creme fraiche for spooning over if desired.

P.S. This is my 200th post! Got no prize for ya, but thanks for hanging out with me anyway. Maybe at 250!