Ginger 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 in your own kitchen with wholesome, grain-free ingredients. The almond flour crust is pressed — not rolled — into the pan, making it genuinely approachable, and the frangipane filling bakes up into something rich, nutty, and almost custardy beneath those fanned pear halves. Ripe but firm pears are the star here, sliced into a delicate fan shape that softens beautifully in the oven while staying elegant on the plate. Coconut oil and maple syrup do all the heavy lifting in both the crust and the filling, so there's no butter, refined sugar, or grains anywhere in the recipe. For anyone navigating a sensitivity to warming spices, this is a genuinely satisfying find — the flavor comes entirely from almond extract, sweet pears, and toasted nuts, with nothing hidden in the mix. A brush of maple syrup over the pears before baking gives the top a gorgeous, lightly caramelized finish. Serve it warm from the oven or at room temperature, and don't be surprised if it disappears 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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