Lactose Free Paleo Almond Pear Frangipane Tart
This elegant tart delivers everything you want from a classic French-style dessert — a buttery, golden crust, a rich almond cream filling, and beautifully fanned pears on top — without a drop of dairy anywhere in the recipe. The crust comes together with almond flour, tapioca starch, coconut oil, and maple syrup, giving it a tender, slightly crisp bite that holds up beautifully under the filling. Coconut oil stands in for butter throughout both the crust and the frangipane, and it does the job so seamlessly you'd never know anything was missing. The frangipane itself is deeply nutty and fragrant, thanks to almond flour and a touch of pure almond extract whisked into a smooth, custardy batter that puffs up around the pears as it bakes. Ripe but firm pears are sliced into a fan shape and pressed gently into the filling before going into the oven, so they turn tender and glossy while the frangipane sets around them. A maple syrup glaze brushed over the top gives the finished tart a gorgeous sheen, and a scatter of sliced almonds adds a little extra crunch if you like. It's the kind of showstopper dessert that looks like it came from a patisserie but is completely achievable at home — and naturally free of anything that would cause trouble for anyone avoiding lactose.
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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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