300g pkt frozen blackberries
1 sheet 25% reduced-fat puff pastry, thawed
600g ripe pears, peeled, cored, thinly sliced
2 tsp CSR LoGiCane Sugar or granulated sugar substitute
Pinch mixed spice
1½ Tbsp hazelnut meal
50g egg, lightly whisked
Icing sugar, for dusting
Preheat oven to 200°C (fan-forced). Line an oven tray with baking paper. Put blackberries on a plate lined with paper towel. Lay pastry on a clean surface. Put a round 1.5L (6-cup) ovenproof dish upside down on pastry. Using a sharp knife, cut around the dish, allowing an extra 1cm of pastry all round. Using a 4.5cm star-shaped biscuit cutter, cut out 5 stars from pastry. Reserve leftover pastry. Put pastry circle and stars on prepared tray and refrigerate until ready to use.
Arrange pear slices in base of ovenproof dish. Sprinkle with sugar and mixed spice. Pat blackberries with extra paper towel to remove any excess moisture. Sprinkle blackberries over pear slices, then sprinkle with hazelnut meal.
Cut 5mm-wide strips from reserved pastry and press around top edge of dish (this provides a base for the pastry to adhere to). Brush pastry edge with a little egg and top with pastry circle. Brush pastry circle with a little more egg. Arrange pastry stars on pastry top (between cut-out stars). Brush stars with egg.
Put dish on oven tray. Bake for 25-30 minutes (covering pastry edge with foil if it browns too quickly) or until pastry is golden. Dust with icing sugar and serve.
Nutrition Info PER SERVE with sugar 768kJ, protein 3.5g, total fat 5.2g (sat. fat 1.8g), carbs 29g, fibre 5.5g, sodium 128mg. Carb exchanges 2. GI estimate low.
Nutrition Info PER SERVE with sugar substitute 748kJ, protein 3.5g, total fat 5.2g (sat. fat 1.8g), carbs 27g, fibre 5.5g, sodium 128mg. Carb exchanges 1¾. GI estimate low.