BHA & BHT Free Paleo Almond Pear Frangipane Tart

Total time1 hr 45 min

Prep time30 min

Cook time45 min

5.0

(8)

BHA & BHT 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 whole, clean ingredients you can feel good about. The almond flour crust is pressed right into the pan — no rolling, no fuss — and blind-bakes into a golden, slightly crisp shell that holds up beautifully against the rich frangipane filling. That filling is made with just almond flour, coconut oil, maple syrup, eggs, and a splash of pure almond extract, so every component is straightforward and free from the synthetic preservatives that sneak into so many packaged baked goods. Fanned pear halves are pressed gently into the batter before baking, softening into the custard-like filling while staying tender and fragrant. A brush of maple syrup and a scatter of sliced almonds finish the top with a subtle gloss and a little crunch. The result is deeply nutty, lightly sweet, and sophisticated enough to serve at a dinner party — but honest enough to enjoy on a quiet weekend afternoon.

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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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