Oat Crust and Mixed Berry Tart

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Blueberries, Raspberries and strawberries over a crunchy oat and nut crust!

Difficulty: Easy - for beginners
Serves: 1 9-inch tart

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert ยท

Ingredients

Oat Crust:
1/2 Cup oat flour
2/3 Cup all purpose flour
1/4 Cup Quick-cooking oats
2 Tbl sugar
1/4 lb. cold butter, cut into small pieces
3 Tbl cold water
1 tsp vanilla extract

Mixed Berry Filling:
2/3 Cup Walnuts, toasted and ground in a blender
2 1/2 Cup Blueberries
2/3 Cup sugar
1/4 tsp ground cinnamon
1 tsp grated orange peel
1 tsp lemon juice
2 Tbl water
2 Tbl cornstarch
1 Cup small ripe strawberries
1 Cup raspberries
Heavy pouring cream (optional)

Method

Crust:
Add all the dry ingredients to the bowl of a food processor and process for 1 or 2 pulses to combine.
Add the butter and process for about 9 pulses.
Add the water mixed with the vanilla and pulse 3 or 4 times, just to combine.

Flour your hands and a piece of almuminum foil.
Gather the dough into a ball and flatten it into approximately an 8-inch disk. Wrap the pastry in the foil and chill it in the fridge for 1 hour.

After an hour, let the pastry soften at room temperature for about 5 minutes, then turn the disk into a 9-inch tart pan with a removeable base.
Press the pastry with your fingertips from the center up toward the rim, forming a ridge. Then place in the freezer for 20 minutes.

Preheat the oven to 425F. Remove the pan from the freezer, line with aluminum foil weighted with pie weights and bake for about 10 minutes.
Then remove the foil containing the pie wieghts. Lower the oven temperature to 350F. and bake for about 5 to 8 minutes more or until the crust is dry and slightly golden.
Remove and cool completely in the pan on a wire rack.

Mixed Berry Filling:
When the crust has cooled, sprinkle the gound walnuts over the bottom surface of the crust and set aside.
In a 3 quart non-stick saucepan, mix 2 cups of the blueberries with the sugar, cinnamon, orange peel and lemon juice and bring slowly to a boil, stirring frequently.
Combine the water and cornstarch and add to the blueberry mixture. Stir constantly over low heat for 3 to 5 minutes, until thickened.
Remove from heat and gently stir in the remaining blueberries, the strawberries and the raspberries. Let cool completely, then spoon the thickened filling over the prepared tart crust.
Serve with heavy cream poured over if desired. Or whipped cream.

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