High Fructose Corn Syrup Free Paleo Almond Pear Frangipane Tart
This elegant tart is the kind of dessert that looks like it came from a French patisserie but is made entirely with wholesome, unprocessed ingredients you can feel good about. The filling is a classic almond frangipane — rich, nutty, and custardy — sweetened only with pure maple syrup and lifted with a touch of almond extract. Ripe pears are fanned across the top before baking, pressing gently into the filling so every slice gets that gorgeous fruit-meets-almond combination. The crust is built from almond flour, tapioca starch, coconut oil, and maple syrup, so there's no refined sugar or corn-derived sweetener anywhere in the recipe. For anyone navigating labels at the grocery store, that matters — conventional tart shells, frangipane mixes, and glazed fruit toppings are common places for hidden corn syrups to sneak in. Here, every component is made from scratch with straightforward ingredients, so you know exactly what's going into it. Serve it warm from the oven or at room temperature, and don't be surprised when people ask for the recipe before they've even finished their slice.
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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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