Breastfeeding Friendly Paleo Almond Pear Frangipane Tart

Elegant enough for a dinner party yet wholesome enough for a nursing mom's afternoon treat, this almond-and-pear tart is the kind of bake that feels indulgent without a single ingredient you'd feel conflicted about. The crust comes together from almond flour, tapioca starch, coconut oil, and maple syrup — no refined grains, no white sugar, just clean, nourishing components that work beautifully together. The frangipane filling is rich with almond flour and eggs, both of which deliver healthy fats and protein that are genuinely supportive during the postpartum period. Ripe pears fan out across the top in a way that looks almost too pretty to eat, then soften into the custardy filling as everything bakes together into something truly special. Sweetened only with maple syrup throughout, you can enjoy a slice knowing exactly what went into it — no mystery additives or preservatives hiding in a store-bought pastry shell. The whole thing comes together in one tart pan, and the step-by-step process is straightforward even on days when sleep is a distant memory. Serve it warm from the oven or at room temperature, and don't skip the sliced almonds on top — they add a lovely little crunch to every bite.

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