3/4 c all-purpose flour
3/4 c ground rolled oats
1/4 c whole rolled oats
1/2 c confectioners’ sugar
Zest from 1/2 an orange
Zest from 1/2 a lemon
1/2 tsp salt
6 oz cold butter (cut into small cubes)
1 tsp vanilla extract
8 pts fresh blueberries (washed and sorted)
3/4 c granulated sugar
1/2 c blueberry jam
2 tsp powdered gelatin (bloomed in 1/4 c water)
Combine the flour, ground oats, sugar, salt, and citrus zest in a bowl or food processor and mix together. Slowly add in the cubes of cold butter, until the butter is coarsely cut into the flour. Whisk the egg and pour it into the butter and flour mixture, a little at a time, pulsing if using a food processor, until it is incorporated.
Remove the dough from the bowl and work in any extra dry ingredients, including the 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’s formed in the tin for about 30 minutes before blind-baking the shell. To do so, set the oven to 325 degrees. Cut a large section of parchment paper and place it over top of the tart shell, filling it in with dried beans to hold the shell down.
Bake the shells filled with dried beans for 45 minutes at 325. Allow them to cool at room temperature while you make the filling.
In a medium-sized saucepan, combine six pints of 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 pints of blueberries. Stir together 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 filling are cooled, fill the tart with the blueberry filling and refrigerate until ready to serve.