Macadamia 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 — yet it's entirely grain-free and paleo-friendly. The filling is built on almond flour, coconut oil, maple syrup, and eggs, so every component is naturally wholesome without sacrificing that lush, custardy texture frangipane is known for. Ripe but firm pears are sliced into a delicate fan shape and pressed gently into the batter before baking, creating a stunning presentation that's honestly easier to pull off than it looks. A brush of maple syrup over the pears gives them a gorgeous, glossy finish as they bake to tender perfection. Because the recipe relies entirely on almonds rather than any other tree nut, it's a smart pick for anyone navigating macadamia sensitivities without wanting to compromise on flavor or sophistication. Serve it warm from the oven or at room temperature — either way, it's the kind of dessert that quietly steals the show at any table.
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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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