Autumn fruit frangipane galette

THIS stunning dessert is not off-limits even on a low-carb diet. Use any seasonal ripe low-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; calories, 518

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 low-carb fruits such as plums, cut into bite-sized pieces HEAT the oven to 180c/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. 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. Stir together with a wooden spoon until they are well combined. Add the eggs, cream and vanilla extract and stir to form a smooth dough. This can also be done in a food processor. Bring the pastry into a ball, cover with baking parchment and rest in the fridge for 20 minutes. In the meantime, make the frangipane by mixing the ingredients together with a metal spoon in a bowl or food processor. Remove the pastry from the fridge and lay it over an oven tray lined with baking parchment. 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. 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. 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. 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. Serve with crème fraÎche, mascarpone or whipped double cream.