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;

Ingredients:

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

Method:

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