Method

1. Ensure the coconut oil is soft and scoopable at room temperature but not liquid.

2. In a large bowl, sift and mix the flour, salt and caster sugar. Add the coconut oil rub into the flour with your fingers until it resembles large breadcrumbs.

3. Add 4 Tbsp of water and mix through until you have smooth slightly wet dough. Add a little more water if it seems too dry. Bring the dough into a smooth flat disc, cover in cling wrap and leave in the fridge for 20 minutes.

4. Meanwhile, preheat the oven to 190C.

5. Use a serrated knife to cut the peel off the blood oranges then cut each one into thin slices.

6. Make the frangipane filling by mixing all the ingredients together in a bowl.

7. When the pastry has chilled, lightly flour a surface or a large piece of baking paper and roll the pastry into a large circle, around 3mm thick. Patch up any cracks as you go. Lift the pastry or baking paper onto a large baking tray.

8. Spread the frangipane filling over the pastry then arrange the blood oranges over the top, leaving a 3cm border around the edge of the pastry. Fold the edges over to create a border.

9. Bake the galette for 20 – 25 minutes until the pastry is crisp and golden. Lift the galette carefully to check the base is cooked through and crispy. Leave to cool for a few minutes to firm up.

10. Serve the galette warm with ice-cream or cream