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Monday, 7 October 2019

Autumn fruit frangipane galette ... the lower carb way !

Did you know, that recipes for frangipane can be found in cookbooks dating back to the early 17th century. Frangipane, sometimes spelled frangipani, is similar to a pastry cream, and some may refer to it as specifically an almond pastry cream. Actually, frangipane can be any cream or custard-like substance with nuts. What makes it different from the average pastry cream is that it is often used as a filling in pies and is baked. This results in a very different crusty exterior to pies or tarts, and is a quite rich and delicious alternative to standard fruit pies. Galette, is a flat round cake of pastry often topped with fruit. If you then add in some wonderful lower-carb fruits and make the pasty/dish the lower carb way you have a "stunning dessert which is not off-limits even on a low-carb diet, Use any seasonal ripe lower-carb fruit such as apricots, plums, berries or apples that are naturally sweet and you won’t need any added sugar.

Serves 12
Per serving: Carbohydrates, 14g; Protein, 12g; Fat, 44g; Fibre, 7.4g;
For the pastry
2 Medjool dates, finely chopped
2 tbsp. milk
150g cold butter, cut into small cubes
150g ground almonds
100g coconut flour
Finely grated zest of a lemon
2 eggs
2 tbsp. cream
2 tsp vanilla extract
For the frangipane
2 Medjool dates, finely chopped
2 tbsp. water
100g butter
100g ground almonds
2 medium eggs
1 tsp almond extract
1 tsp vanilla extract

500g ripe lower-carb fruits such as plums, cut into bite‑sized pieces

1. Heat the oven to 350 F/ 180 C / Gas 4. Make the pastry first by softening the dates in the milk in a bowl in the microwave or in a small pan over a medium heat.
2. Use a fork to mash it into a puree. Sieve the date mixture into a mixing bowl and add the butter, almonds, coconut flour and zest.
3. Stir together with a wooden spoon until they are well combined.
4. Add the eggs, cream and vanilla extract and stir to form a smooth dough. This can also be done in a food processor.
5. Bring the pastry into a ball, cover with baking parchment and rest in the fridge for 20 minutes.
6. In the meantime, make the frangipane by mixing the ingredients together with a metal spoon in a bowl or food processor.
7. Remove the pastry from the fridge and lay it over an oven tray lined with baking parchment.
8. Put another piece of parchment over the top and use your hands to push the pastry out into a circle measuring approximately 30cm across. Now spoon the frangipane over the pastry leaving a 3cm clear border.
9. Use a metal slice or palette knife to fold the edges up over the frangipane creating a case. Don’t worry if they crack as the frangipane will seal the gap.
10. Now lay the fruit over randomly or in a pattern and transfer the tray to the oven to bake for about 25 minutes, then turn the oven down to 160c/gas 3 and cook for a further 10 minutes or until golden-brown around the edges.
11. Allow to cool on the tray before transferring to a serving dish. You can move it using the base of a loose-bottomed cake tin.
12. Serve with crème fraîche, mascarpone or whipped double (heavy) cream."

Recipe seen here

Why not learn more about low carb flours (which this recipe uses) from Libby at 'Ditch The Carbs' site, she has a very good guide, which you can read here

You will find a variety of recipe ideas and articles within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Valerie-Jael said...

This looks great! Thanks, Valerie

L said...

That looks amazing! Yummy!

Sandi said...


DMS said...

This looks and sounds delicious. YUM!!! Thanks for sharing. :)

Tom said...

...looks GREAT!

William Kendall said...

A new one to me. Sounds good!

Louca por porcelana said...


CJ Kennedy said...

This looks so delicious!

My name is Erika. said...

I bet it not only tastes good but it is beautiful to look at also. Hugs-Erika

magiceye said...

Looks delicious! Thank you.

Rose said...

Too pretty to eat!

Christine said...

This is lovely!

dellgirl said...

Ooohh NOOO, I made a mistake coming here without eating first. I should have known better. That dish looks so delicious and tempting, it's got my mouth watering. Thank you for introducing this "fruit frangipane galette", I'd never heard of it before reading it here.

Wishing you a wonderful week!

Kay said...

That looks so yummy. When I hear the word frangipani, I think of our Hawaiian plumeria flower that we use to make leis.

Francisco Manuel Carrajola Oliveira said...

Hummm que aspecto mais delicioso e aproveito para desejar uma boa semana.

Dedais de Francisco e Idalisa
O prazer dos livros

Jo said...

Wow, that looks good. The perfect thing for this time of year with plenty of fruit about.

mxtodis123 said...

That looks delicious.

RO said...

OMG - this looks so good! Hugs, RO

Rain said...

That looks so good! I love frangipan!

Debbie said...

this looks lovely, i love the fruit selection!!!

Jordi López Pérez said...

Menuda pinta que hace! saludos.

Sue said...

Oooh this looks delicious, another recipe for the album, I love frangipane! xx

It's me said...

Wowwwww so Ria 💕

pam nash said...

What a pretty dessert. And, one that sounds yummy good too!

Lady Fi said...

Mmm- delicious!

italiafinlandia said...

What a delicious recipe, Jan!
Never heard about frangipani cream before...

Bob Bushell said...

That's looks yummy.

baili said...

a very really compelling dish dear Jan :) thank you for sharing!
i loved it

Lala Tur said...

looks awesome!!

eileeninmd said...

Hello, it looks pretty and delicious. Thanks for sharing the recipe!
Wishing you a great day!

Teresa said...

Se ve muy buena. Besitos.

PerthDailyPhoto said...

Oh my gosh that looks so good Jan.. pretty too 🌸

NatureFootstep said...

something I would love to try :)

carol l mckenna said...

Oh how yummy looking and sounding ~ delish!

Happy Day to You,
A ShutterBug Explores,
aka (A Creative Harbor)