Per serving (152g) Calories 405, Fat 13g, Saturates 2.6g, Carbohydrate 73g, Sugars 36g, Fibre 4g, Protein 4.5g, Salt 0.33g
To begin, preheat the oven to 180°C/350°F/Gas 4. To make the pastry, add the flour, butter and icing sugar to a food processor and pulse until the mixture resembles breadcrumbs.
Transfer this mixture to a large bowl and bring together with your hands, being careful not to overwork the pastry. If the pastry seems too wet, add a little more flour and if it's too dry, add some water. Once the pastry is formed wrap in cling film and refrigerate for 20 minutes. Once chilled, remove pastry from the fridge, roll out 1/4-inch thick and line the tart case. Prick the bottom with a fork and blind bake for 10 minutes at 180°C.
To make the filling, add the blueberries, sugar and cinnamon to a saucepan and over a medium heat, cook for 10 minutes until the berries have reduced down. Add the cornflour and stir whilst cooking for a further 3-4minutes until thick. Spread this mixture onto the tart case.
For the crumble topping, add the flour, oats, butter and sugar to a bowl and crumb together with fingers until the mixture resembles a coarse breadcrumb. Sprinkle this over the blueberry mix and place into the oven for 20-25 minutes until the crumble is golden.
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