Caffeine 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 in your own kitchen with wholesome, grain-free ingredients. The almond flour crust is pressed — not rolled — into the pan, making it genuinely approachable, and it bakes up golden and tender with just the right amount of structure. A silky frangipane made from almond flour, coconut oil, and maple syrup fills the shell, and the fanned pear halves on top make every slice look stunning without requiring any special decorating skills. Ripe but firm pears are the star here — they soften beautifully in the oven while holding their shape, and a maple syrup glaze gives them a gorgeous sheen. Every ingredient in this tart is naturally free of caffeine, so there's no need to swap out chocolate or check labels on anything. It's the kind of showstopper you can bring to a dinner party or enjoy on a quiet weekend afternoon, and it tastes just as good at room temperature as it does warm from the oven.
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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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