Capsaicin 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 filling made from almond flour, coconut oil, maple syrup, and eggs sets beautifully around fanned pear halves that turn soft and fragrant in the oven. Every single ingredient here is naturally free from capsaicin and any heat-producing compounds, so there's no label-scanning or substitution stress involved — just clean, simple components from start to finish. The fanned pear presentation is a small extra step that pays off enormously, turning a humble tart into something genuinely showstopping on the table. Maple syrup does all the sweetening throughout, keeping the flavor warm and lightly caramel-like without refined sugar. Serve it slightly warm or at room temperature and it holds its shape beautifully, making it just as good for a dinner party as it is for a quiet weekend afternoon.
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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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