Hazelnut Free Paleo Almond Pear Frangipane Tart

This elegant tart brings together a buttery almond flour crust, a rich almond frangipane filling, and beautifully fanned pear halves for a dessert that looks like it came straight from a French patisserie. Every component is sweetened with maple syrup and built on coconut oil, keeping the whole thing grain-free and completely free from hazelnut in any form — no praline pastes, no nut blends, no ambiguous "mixed nut" shortcuts hiding in the filling. That matters more than it sounds, because classic frangipane-style tarts often sneak in hazelnut flour or hazelnut-based spreads to deepen the flavor, and this recipe sidesteps all of that without sacrificing a single bit of richness. The frangipane itself is whisked together in one bowl and poured straight into the par-baked shell, making the process far more approachable than the finished result suggests. Fanning the pears before pressing them into the batter is a small step that pays off enormously — they bake up tender and glossy, draped across the golden filling like something you'd see in a bakery window. A final brush of maple syrup gives the fruit a subtle lacquered sheen that makes the whole tart genuinely hard to resist. Whether you serve it warm from the oven or at room temperature the next day, this is the kind of showstopper dessert that earns serious compliments with surprisingly little fuss.

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