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¾ c all purpose flour
¾ c ground rolled oats
¼ c whole rolled oats
½ c confectioners sugar
zest of ½ an orange
zest from ½ lemon
½ tsp salt
6 oz cold butter (cut into small cubes)
1 tsp vanilla extract
8 pts fresh blueberries (washed and sorted)
¾ c granulated sugar
½ c blue berry jam
2 tsp powdered gelatin (bloomed in ¼ c water)
Combine the flour, ground oats, sugar, salt, and citrus zest in the bowl of the food processor and mix together. Slowly pulse in the cubes of cold butter, until the butter is coarsely cut into the flour. Whisk the egg and pour it into the course butter/flour mixture, a little at a time, using the pulse button until it is incorporated.
Remove the dough from the bowl and work in any extra dry ingredients including the ¼ c whole rolled oats. Freeze the dough for an hour. When it's ready to be worked with, carefully cut thin slivers from the ball of dough and push them into a tart tin, fitting them together like a puzzle.
Refreeze the shell once it is formed in the tin for about 30 minutes before blind baking the shell. To blind bake the tart shell, set the oven to 325 degrees. Cut a large section of parchment paper and place it over top of the tart shell filling, in the shell with dried beans.
Bake the shell filled with dried beans for 45 minutes at 325. Allow it to cool at room temperature while you make the filling.
In a medium sized sauce pot combine six pts of the washed blueberries and the sugar. Cook over medium heat for 30 minutes stirring often.
After 30 minutes, turn off the heat and stir in the blueberry jam and the remaining two pts of blueberries. Stir together often for the next five minutes allowing the residual heat to soften the blueberries.
Fold in the bloomed gelatin and allow the mixture to cool at room temperature for another 20 minutes. When the tart shell and the filling are cooled fill the tart with the blueberry filling and refrigerate until ready to serve.