Citric Acid 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 wholesome ingredient list. The almond flour crust is pressed right into the pan — no rolling, no fuss — and bakes up golden and tender with just a hint of sweetness from maple syrup. The frangipane filling is rich and nutty, made entirely from almond flour, coconut oil, eggs, and a touch of almond extract, so every component is naturally free from citric acid without any awkward substitutions. Ripe pears are fanned across the top and pressed gently into the batter, turning beautifully soft and caramelized as the tart bakes. Because the sweetness here comes entirely from maple syrup and the fruit itself, there's no need to scan labels for hidden preservatives or acidic additives that sneak into so many conventional desserts. The result is a showstopper that's just as impressive served warm from the oven as it is at room temperature — ideal for a dinner party or a slow weekend afternoon when you want something genuinely special on the table.
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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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