Mustard Free Paleo Almond Pear Frangipane Tart

Total time1 hr 45 min

Prep time30 min

Cook time45 min

5.0

(8)

Mustard 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 entirely from wholesome, grain-free ingredients. 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 silky frangipane made from more almond flour, coconut oil, maple syrup, and eggs. Ripe pears are sliced and fanned across the top, then brushed with a touch of maple syrup so they caramelize beautifully as they bake into the custard-like filling. The result is fragrant, lightly sweet, and deeply satisfying in a way that feels genuinely indulgent. Because every component is built from scratch using straightforward pantry ingredients, there's no need to scan labels or worry about hidden condiment-based additives sneaking into the mix. The frangipane puffs up around the pears as it bakes, creating that gorgeous, bakery-worthy look with very little fuss. Serve it warm from the oven or at room temperature — either way, it disappears fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!