Emulsifier Free Paleo Almond Pear Frangipane Tart

This elegant tart brings together a buttery almond crust, a rich frangipane filling, and fanned pear halves glazed with maple syrup — the kind of dessert that looks like it came from a patisserie but is completely achievable at home. Every component is built from whole, recognizable ingredients: almond flour, coconut oil, eggs, maple syrup, and fresh pears, with no emulsifiers, stabilizers, or additive-laden shortcuts anywhere in sight. That matters more than it might seem, because conventional tart fillings and pre-made pastry doughs often rely on lecithin or other emulsifying agents to achieve their smooth texture — here, the eggs and coconut oil do that work naturally. The frangipane comes together with a simple whisk, and the almond extract gives it a warm, fragrant depth that pairs beautifully with the soft, juicy pears on top. Blind-baking the crust first ensures it stays crisp and golden beneath all that luscious filling, so you get real textural contrast in every slice. Whether you serve it warm from the oven or at room temperature, this tart is the kind of thing that quietly impresses everyone at the table.

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