Beef Free Paleo Almond Pear Frangipane Tart
This elegant tart is the kind of dessert that looks like it came from a French patisserie but comes together entirely from wholesome, grain-free ingredients. The crust is built on almond flour and tapioca starch, pressed into a tart pan and blind-baked until golden, giving you a buttery, tender shell without a drop of wheat or dairy. The frangipane filling — a lush, nutty custard made from almond flour, coconut oil, maple syrup, and eggs — puffs up beautifully around fanned pear halves that are brushed with maple syrup for a glossy, caramelized finish. Every component is naturally free from animal proteins beyond eggs, so there's nothing to swap or substitute here — the recipe is already built that way from the ground up. Ripe but firm pears are the key to the topping; they hold their shape through the bake while turning silky and sweet against the rich almond filling. A scatter of sliced almonds adds a little crunch and makes the finished tart look genuinely stunning on the table. Serve it warm with a cup of tea or let it cool to room temperature — either way, it disappears fast.
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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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