Cinnamon 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 with a surprisingly approachable process right in your own kitchen. The almond flour crust is pressed — not rolled — into the pan, making it forgiving and fuss-free, while the frangipane filling bakes up rich, nutty, and just barely sweet thanks to maple syrup and a touch of pure almond extract. Fanned pear halves are pressed gently into the filling before baking, creating that gorgeous layered look that makes the whole thing feel special. For anyone avoiding warming spices like cinnamon, this recipe is a genuine find — there's not a trace of it anywhere in the ingredient list, and the flavor still feels deeply autumnal and satisfying. Coconut oil stands in for butter throughout, keeping the recipe fully paleo while delivering a tender, golden crust and a silky filling. The pears soften beautifully in the oven and get a glossy maple glaze on top, with optional sliced almonds adding a little crunch to finish. Serve it warm or at room temperature and watch it disappear fast.
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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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