Gut Friendly Paleo Almond Pear Frangipane Tart
This elegant tart proves that grain-free, gut-friendly baking can be genuinely show-stopping. The almond flour crust comes together in a food processor and bakes up golden and tender, while the frangipane filling — made with more almond flour, coconut oil, maple syrup, and eggs — puffs into something rich, nutty, and deeply satisfying. Ripe pears are fanned across the top and pressed gently into the filling before baking, so every slice gets that gorgeous layered look without any complicated technique. Because the whole thing skips refined grains and relies on whole-food ingredients, it's naturally easier on digestion than a traditional pastry tart. Maple syrup does all the sweetening throughout, so there's no refined sugar hiding in the crust, the filling, or the glaze. The result is a dessert that feels indulgent and celebratory but won't leave you regretting it — warm from the oven or served at room temperature, it's the kind of thing guests will ask you to make again.
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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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