Lupin Free Paleo Almond Pear Frangipane Tart

This elegant tart brings together a buttery almond flour crust, a rich frangipane filling, and beautifully fanned pears for a dessert that looks like it came straight from a French patisserie — no fancy training required. The filling is made entirely from almond flour, coconut oil, maple syrup, and eggs, so every component is naturally free from lupin and any of the grain-based flours where lupin often hides as a filler or extender. That's a genuine relief for anyone who has learned the hard way that "alternative flour" blends can be a minefield on ingredient labels. Here, you know exactly what's going in, from the tapioca-stiffened crust to the last brushing of maple syrup over the pears. The fanning technique — slicing each pear half without cutting all the way through — is a small step that pays off in a seriously impressive presentation. Once baked, the frangipane puffs up around the fruit, turning golden at the edges while staying tender and almost custardy in the center. It's the kind of showstopper dessert you'll want to bring to every dinner party, knowing it's as safe to eat as it is stunning to serve.

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