Artificial Food Coloring Free Paleo Almond Pear Frangipane Tart
This elegant tart is the kind of dessert that looks like it came from a French patisserie but is made entirely from whole, recognizable ingredients you can feel good about. The almond flour crust is pressed right into the pan — no rolling, no chilling overnight — and it bakes up golden and tender with just a hint of sweetness from maple syrup. The frangipane filling is rich, nutty, and custardy, built from almond flour, coconut oil, eggs, and a touch of pure almond extract that makes the whole kitchen smell incredible. Fanned pear halves press into that filling before baking, turning soft and glossy on top while the frangipane puffs up around them. Every single ingredient here is naturally free of synthetic dyes — no boxed mixes, no store-bought pastry dough, no suspicious pre-made fillings that sneak in artificial colors. It's a genuinely stunning centerpiece dessert that happens to be completely clean, and nobody at the table will ever guess it's anything other than pure indulgence.
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Learn more →Ingredients
8 servings
For the crust
- 2 cups almond flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- 3 tbsp coconut oil, melted and cooled
- 2 tbsp maple syrup
- 1 large egg, lightly beaten
For the frangipane
- 1 ½ cups almond flour
- ¼ tsp fine sea salt
- ¼ cup coconut oil, melted and cooled
- ¼ cup maple syrup
- 2 large eggs
- 1 tsp pure almond extract
For the topping
- 3 medium ripe but firm pears, peeled, halved, and cored
- 1 tbsp maple syrup
- 2 tbsp sliced almonds (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom with coconut oil.
- 2
Make the crust: In a food processor, pulse together the almond flour, tapioca starch, and salt until combined. Add the melted coconut oil, maple syrup, and beaten egg, then pulse until the dough comes together into a soft, slightly sticky ball.
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