Dutch Blackberry Tartlets

Once I'd figured out how to make the perfect tart shells, I had to use our fresh berries. In fact, we'd spent a day in a beautiful local field picking blueberries.

But as you may know, blueberries have a ton of sugar, so I chose some local blackberries to come up with these adorable little tartlets.

First, you'll need to make some mini tartlet shells. They're important.

While those bake and cool, put a 4 quart saucepan on the stove at medium heat. Add ½ cup of water, ⅔ cup of erythritol, ⅔ teaspoon of lemon juice, ¼ teaspoon of vanilla extract, ⅓ teaspoon of ground cinnamon, and 2 tablespoons of xanthan gum. Heat this and stir it until it's fully blended.

Then dump in 3 ½ cups of blackberries. I used fresh, but if you don't live in an area where fresh blackberries abound, grab some from the freezer section. Heat all of this together until the juice comes out of the berries and starts to bubble. Let it boil and thicken for about 2 minutes.

Add about ⅛ cup of this mixture to each pie shell. It's pretty thick and should set up very easily.

Then to give these a dutch top, put ⅓ cup each of almond flour and erythritol into a bowl and blend them with 3 tablespoons of butter and ⅛ teaspoon of maple extract. This forms more of a dough ball, but it's pretty easy to break pieces off of to create the dutch crumble look.

Bake at 400ºF for 10 minutes until the dutch topping is golden brown.

Serve warm or cool, plain, with whipped cream, or with some low sugar ice cream.