BLACKBERRY PIE
Recipe author: Marja Folcke
Looking for something fresh? This pie, or "tart" as it is so nicely called in English, has an almond base and a filling of creamy mascarpone and blackberries.
INGREDIENTS
Base:
- 60 g butter
- 2 ½ dl almond flour
- 2 dl oat flour
- ½ dl Use Like Sugar
- 1 ½ tbsp Fiber syrup
- 1 tbsp fiber husk
Blackberry filling:
- 3 ½ dl blackberries
- 2 dl mascarpone
- 1 ½ dl whipped cream
- 2-3 tbsp Use Like Sugar
- 2 tbsp water
- 1 tsp vanilla powder
- 2 gelatine leaves
METHOD:
Bottom:
Preheat the oven to 175 degrees. Mix all the ingredients together with a mixer. Butter a pie dish with a removable edge, about 35 x 11 cm or a round pie dish about 22 cm. Press out the dough on the bottom and edges. Bake in the middle of the oven for about 15 minutes. Leave to cool.
Blackberry filling:
Simmer blackberries with water in a saucepan for 5-10 minutes and mash the blackberries as much as possible. Strain so that only the juice remains. Place gelatine leaves in cold water for five minutes, remove and add to the hot juice and stir until combined. Add the remaining ingredients and beat with an electric whisk. Evenly distribute in the pie dish and let it set in the fridge for about 4 hours. Garnish with fresh blackberries and lemon balm!
