Celery Free Paleo Almond Pear Frangipane Tart
This elegant tart brings together a buttery almond flour crust, a rich frangipane filling, and fanned pear halves in a way that feels genuinely special — the kind of dessert you'd expect to find in a French patisserie, not your own kitchen. The entire recipe is built on wholesome, grain-free ingredients like almond flour, tapioca starch, coconut oil, and maple syrup, so there's nothing here to flag for anyone avoiding celery or celery-derived ingredients. That matters more than it sounds, since celery seed and celery extract quietly show up in a surprising number of spice blends and store-bought pastry products. Here, every component is straightforward and easy to verify. The frangipane itself is silky and fragrant thanks to pure almond extract, and it puffs beautifully around the pears as it bakes, creating that gorgeous, golden finish. Fanning the pear halves before pressing them into the filling is a simple technique that makes the finished tart look genuinely stunning with very little extra effort. Serve it warm from the oven or at room temperature — either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!