Carrageenan Free Paleo Almond Pear Frangipane Tart

This elegant tart is the kind of showstopper that looks like it came from a French patisserie but comes together with a surprisingly wholesome ingredient list. The almond flour crust is pressed right into the pan — no rolling, no chilling overnight — and blind-baking it first gives you that perfectly golden, crisp base that holds up beautifully under the creamy frangipane filling. Speaking of the frangipane, it's built entirely from almond flour, coconut oil, maple syrup, and eggs, which means it bakes up into something rich, nutty, and custardy without a drop of dairy or any of the thickeners and stabilizers that sneak into so many store-bought pastry products. Carrageenan is one of those additives that hides in unexpected places — cream alternatives, certain chocolates, even some nut milks — so keeping every component homemade here is genuinely the safest and most delicious route. The fanned pear halves on top aren't just pretty; they sink gently into the frangipane as it bakes, turning tender and sweet while the sliced almonds toast to a light crunch. A brush of maple syrup over the pears before baking gives the whole surface a gorgeous, lacquered finish. Serve it warm from the oven or at room temperature — either way, it tastes like a special occasion.

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