Alpha Gal Friendly Paleo Almond Pear Frangipane Tart

This elegant tart is everything a showstopper dessert should be — golden, fragrant, and layered with tender fanned pears nestled into a nutty almond cream filling. The crust comes together with almond flour, tapioca starch, coconut oil, and maple syrup, so there's no butter, no dairy, and absolutely no mammalian meat byproducts hiding anywhere in the ingredient list. That matters a lot when you're navigating alpha-gal syndrome, where even trace amounts of certain animal-derived ingredients can cause a reaction — and store-bought pastry is almost never a safe bet. The frangipane is built from almond flour, eggs, coconut oil, and a splash of pure almond extract, giving it that classic marzipan-like richness without any of the usual off-limits additions. Ripe but firm pears are sliced into a fan shape and pressed gently into the filling before baking, so every slice looks like it came straight out of a French patisserie. A brush of maple syrup over the top gives the pears a gorgeous, lightly caramelized finish as they bake. It's the kind of dessert that feels genuinely indulgent and celebratory, not like a compromise.

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