Gelatin 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 entirely with wholesome, straightforward ingredients. The almond flour crust is pressed right into the pan — no rolling, no chilling overnight — and blind-bakes into a golden, slightly crisp shell that holds up beautifully under the rich frangipane filling. That filling is pure almond bliss: nutty, lightly sweet, and custardy in the center, made with just almond flour, coconut oil, maple syrup, eggs, and a splash of almond extract. Fanned pear halves are pressed into the batter before baking, softening into the filling as everything puffs and sets around them. Because every component is built from scratch using real, recognizable ingredients, there's no need to scrutinize labels for hidden thickeners or setting agents — the structure here comes entirely from eggs and the natural binding power of almond flour. A final brush of maple syrup gives the pears a gorgeous, lightly lacquered finish. Serve it warm from the pan or at room temperature, and don't be surprised when everyone asks for seconds.

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