Dairy Free Paleo Almond Pear Frangipane Tart
Classic frangipane tarts are usually loaded with butter, but this version swaps in coconut oil throughout — both in the almond flour crust and the silky almond filling — so you get that same rich, nutty depth without a drop of dairy. The result is genuinely stunning: fanned pear halves nestled into a puffed, golden frangipane, all sitting in a crisp, lightly sweet crust. Maple syrup does the heavy lifting as a natural sweetener, tying the pears and almond layers together in a way that feels indulgent but completely wholesome. The technique of blind-baking the crust before adding the filling is what keeps everything from turning soggy — a small extra step that makes a big difference in the final texture. Fanning the pear halves before pressing them into the batter isn't just for looks; it helps them cook evenly and sink into the frangipane beautifully as it bakes. Whether you serve it warm from the oven or at room temperature the next day, this tart holds up elegantly and tastes like something you'd find in a French patisserie window — just without the butter, the gluten, or the guilt.
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!