Legume Free Paleo Almond Pear Frangipane Tart

This elegant tart brings together a buttery almond flour crust, a rich and custardy frangipane filling, and beautifully fanned pears that make the whole thing look like it came straight out of a French patisserie. Every component is built around simple, wholesome ingredients — almond flour, coconut oil, maple syrup, and eggs — so there's nothing here that comes from a legume, including the crust binder, which relies on tapioca starch instead of anything bean-derived. That matters more than it might seem, since plenty of grain-free or "paleo" baked goods quietly sneak in chickpea flour or other pulse-based thickeners. The frangipane itself is deeply nutty and fragrant thanks to pure almond extract, and it puffs up around the pears as it bakes into something genuinely luxurious. Fanning the pear halves before pressing them into the filling is a small step that pays off big in presentation — each slice looks intentional and gorgeous. A brush of maple syrup over the top gives the fruit a subtle gloss and a little extra sweetness that ties everything together. This is the kind of dessert that impresses a dinner table without requiring any specialty equipment beyond a tart pan and a food processor.

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