Mushroom Free Paleo Almond Pear Frangipane Tart
This elegant tart is the kind of dessert that looks like it came from a French patisserie but comes together with a surprisingly approachable set of steps. The almond flour crust is pressed right into the pan — no rolling pin required — and bakes up golden and tender before being filled with a rich, nutty frangipane made from more almond flour, coconut oil, and maple syrup. Fanned pear halves are pressed gently into that creamy filling, brushed with a little extra maple syrup, and the whole thing bakes until puffed and just set, with the pears turning silky and sweet. Every single ingredient here is naturally free from fungi and fungal derivatives, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. The combination of almond extract and ripe pear is genuinely stunning, floral and fragrant in a way that feels special without being fussy. It's equally at home as a dinner party showstopper or a slow weekend baking project, and it slices beautifully whether served warm or at room temperature.
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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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