Cashew 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 entirely with wholesome, grain-free ingredients. The crust is built on almond flour and tapioca starch, pressed into a tart pan and blind-baked until golden, giving you that satisfying snap without a single grain of wheat. A silky frangipane — made from almond flour, coconut oil, maple syrup, and eggs — fills the shell with a nutty, custardy layer that puffs beautifully in the oven. Fanned pear halves are pressed gently into the filling before baking, so each slice reveals a gorgeous pattern of tender fruit nestled into golden almond cream. A brush of maple syrup over the pears adds a subtle gloss and just enough sweetness to make the whole thing feel special. Every component is naturally free from cashews and other tree nuts outside the almond family, so there's no need to audit a store-bought pastry shell or worry about what's hiding in a pre-made filling. Serve it warm from the oven or at room temperature — either way, it disappears fast.

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