BLUEBERRY PIE

SERVES 8

KEEP ON TRACK per serving

FAT 29 G CARBS 13 G PROTEIN 7 G

FOR THE FILLING

30 ml (2 tbsp) butter

500 g frozen or fresh blueberries 30 ml (2 tbsp) erythritol grated zest of 1 lemon

60 ml (1/4 cup) cream

FOR THE PASTRY

200 g almond flour good pinch of salt

30 ml (2 tbsp) erythritol grated zest of 1 lemon 40 g butter

60 ml (1/4 cup) cream 2 eggs

TO SERVE

60 ml (1/4 cup) cream a few sprigs of mint

1. Preheat the oven to 180°C.

2. Heat a pan over medium heat and add the butter, berries, erythritol and lemon zest. Cook for 10 minutes or until the berries are blistered and the sauce has started to turn sticky. Add the cream and cook for 2 minutes. Remove from the heat and set aside.

3. In a bowl, mix together the flour, salt, erythritol and zest. Rub the butter into the flour mixture using your fingertips. Whisk together the cream and 1 egg and add to the mixture. Mix until it comes together in a workable pastry. Cover with clingwrap and chill in the fridge for 30 minutes.

4. Reserve a third of the pastry for the topping (keep it in the fridge) and roll the rest out between two sheets of baking paper to a thickness of 7 mm. Line a 17 cm tart pan with the pastry; press it into the dish with your fingertips. Prick the bottom of the pastry with a fork and halfbake for 10 minutes or until it’s a light straw colour; remove from the oven. Spoon filling into the tart case.

5. Roll the reserved pastry out between two sheets of baking paper and cut out rounds using a fluted cookie cutter. Top the filling with pastry rounds. Whisk the remaining egg with a pinch of salt, and brush on the pastry rounds.

6. Bake for 20–25 minutes until the pastry is golden and the berries are bubbling around the edges. Allow to cool completely before slicing (otherwise the filling will run out). Serve with cream and fresh mint.