Gluten Free Paleo Almond Pear Frangipane Tart

Total time1 hr 45 min

Prep time30 min

Cook time45 min

5.0

(8)

Gluten Free Paleo Almond Pear Frangipane Tart

This elegant tart proves that grain-free baking can be genuinely showstopping — no wheat flour required, and you'd never know it was missing. The crust comes together from almond flour, tapioca starch, coconut oil, and maple syrup, baking up golden and tender with just enough structure to hold those gorgeous fanned pear halves. The frangipane filling is rich, nutty, and custardy, scented with pure almond extract and sweetened naturally with maple syrup so every bite feels indulgent without any refined ingredients. Ripe but firm pears are sliced into a fan and pressed gently into the filling before baking, which means they turn silky and fragrant while still holding their beautiful shape. A brush of maple syrup and a scatter of sliced almonds on top give the finished tart a bakery-worthy gloss that makes it look far more complicated than it actually is. The whole thing is built from a short list of wholesome pantry staples, so there's no hunting down specialty products or second-guessing labels at the store. Serve it warm from the oven or at room temperature — either way, it disappears fast.

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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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