Crunchy Blueberry Tart

*Crunchy Blueberry Tart*
Serves 8

Imagine a tasty oatmeal cookie crust, filled with tart blueberries and topped with an oat crumble.  This is to die for and quite simply the most delicious blueberry tart I have ever eaten.  Adapted from a recipe in the book, "A Piece Of Cake," by Leila Lindholm.

For the crust:
6 ounces unsalted butter, softened (170g or 3/4 cup)
6 1/4 ounces of plain flour (245g or 1 3/4 cup)
4 3/4 ounces of caster sugar (135g or 11 1/2 TBS)
2 1/2 ounces rolled oats (70g or 14 TBS)
For the Filling:
9 ounces fresh or frozen blueberries (generous 1/2 pound)
1 cup of blueberry jam
1 TBS balsamic vinegar
2 1/2 TBS cornflour
For the Topping:
3 ounces unsalted butter (85g or 6 TBS)
4 ounces rolled oats (115g or 1 1/2 cups)
4 3/4 ounces caster sugar (135g or 11 1/2 TBS)
Creme Fraiche for serving

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.