Barley Free Paleo Almond Pear Frangipane Tart

This elegant tart brings together a buttery almond flour crust, a rich almond frangipane filling, and fanned pear halves glazed with maple syrup — the kind of dessert that looks like it came from a French patisserie but comes together in your own kitchen. Every component is built around almond flour, coconut oil, and maple syrup, so there's no wheat, no grains, and absolutely no barley hiding anywhere in the ingredient list. The frangipane is especially luxurious — whisked smooth with eggs, almond extract, and a touch of sweetness, it puffs up around the pears as it bakes into something almost custardy in the center. Fanning the pear halves before pressing them into the filling is a small step that makes a dramatic visual difference, and the optional sliced almonds on top add a satisfying crunch. The tapioca starch in the crust helps bind everything together without any grain-based thickeners, so the texture holds up beautifully when you slice it. Serve it warm from the oven or at room temperature — either way, it's the kind of tart that disappears fast.

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