Brazil Nut 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 that look like they came straight out of a patisserie window — all without a single grain or refined sugar in sight. The entire recipe leans on almond flour, coconut oil, and maple syrup, so every component is naturally paleo-friendly and completely free from brazil nuts or any other tree nut you didn't sign off on. The frangipane is the real star here: whisked together with eggs, almond extract, and melted coconut oil, it bakes up into something custardy and fragrant that sets beautifully around those tender, maple-glazed pears. Blind-baking the crust first is the move that keeps everything crisp and golden rather than soggy, and the fanned pear technique is easier than it looks but genuinely impressive on the table. A scatter of sliced almonds on top adds a little crunch and makes the whole thing look finished without any extra effort. Serve it warm with a drizzle of extra maple syrup or let it cool to room temperature where the filling firms up into clean, sliceable slices. It's the kind of dessert that makes people ask for the recipe before they've even finished their first bite.
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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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