Chestnut Free Paleo Almond Pear Frangipane Tart

Total time1 hr 45 min

Prep time30 min

Cook time45 min

5.0

(8)

Chestnut Free Paleo Almond Pear Frangipane Tart

This elegant tart brings together a buttery almond flour crust, a rich almond frangipane filling, and beautifully fanned pear halves for a dessert that looks like it came straight from a French patisserie. Every component is built from wholesome, grain-free ingredients — almond flour, coconut oil, maple syrup, and eggs — so there's no need to second-guess what's hiding in the recipe. The frangipane bakes up pillowy and fragrant, thanks to a generous hit of pure almond extract, while the pears turn tender and caramelized on top. Fanning the pear halves before pressing them into the filling is a small step that makes a huge visual difference, turning a simple bake into something genuinely showstopping. A final brush of maple syrup and a scatter of sliced almonds add gloss and a little crunch to the finished tart. It's the kind of dessert that works equally well warm from the oven or at room temperature the next day — if there's any left.

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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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