Mini Blueberry Tarts With Oat Flour Crust 

There are blueberries in the market now! From eating frozen blubbery smoothies all spring, I wanted this dessert to showcase the blueberry in it’s fresh, raw glory. But sometimes a dessert needs to be more then just a bowl pf fresh blueberries (it still totally can be though!) I followed an oat flour pie crust recipe because one, my family likes to go wheat free when we can, and two, it was a lot simpler then a typical tart crust recipe. I served this at a dinner party and got great reviews from everyone.

You can make your own oat flour very easily! All you need is to place the same amount of oats as the amount of flour called for in the recipe (1 cup of oats makes approximately 1 cup of flour). 

I followed the video in the recipe link here: http://www.oatmealwithafork.com/2014/11/14/5-ingredient-no-roll-pie-crust-gluten-free-nut-free/ but found that it needed 1 more cup of flour. Funny. You can follow my recipe, or you can start with the lady’s recipe and keep adding flour until it reaches the texture as is in the video.

Makes 10 tarts 

Equipment: Muffin tin

Ingredients

Filling:

1 Quart fresh blueberries 

2 Tablespoons honey 

Lemon juice 

Cinnamon for garnish (optional)  

Mint for garnish (optional)

For Crust:

2+1/2 cup quick oats 

1/4 cup olive oil 

2 Tablespoons sugar 

1/2 teaspoon salt 

4-6 Tablespoons very cold water, as needed

Sprinkle cinnamon (optional) 

Method: 

1—Pre heat oven to 375 F. 

2—Make oat flour, or portion out of a bag if store bought. (when I made my own oat flour, I had to put it in the freezer because the act of blending the flour made it very hot) Mix all dry crust ingredients together. 

3—Add olive oil and mix to combine. Add the cold water one Tablespoon at a time, until you can make a ball with the mixture and it will stay in that form. You want to make the mixture so that it does not crumble apart when forming it, but also so that it is not so wet that it sticks to your hands. 

4—Portion out the dough into 10 spaces in a muffin tin. Form into little cup shapes, where the bottom and sides are a little less then 1/2 of an inch thick. Make indentations on the bottom of each with a fork so that the bottom will not puff up in the oven.

5—Bake for 10-12 minutes, or until they crusts are showing a golden brown color. When done take out of the oven and let cool completely. 

6—While the tarts are baking, place all the filling ingredients in a bowl and lightly toss with a spoon to cover all the blueberries. 

7—Run a small knife or spatula around the edges or each tart and carefully remove and set on a plate. Spoon enough of the blueberry mixture to from a little mound. Garnish with whatever inspires you. Serve immediately.

Enjoy!