Nightshade 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 short list of wholesome ingredients. The almond flour crust is pressed right into the pan — no rolling pin required — and bakes up golden and tender, while the frangipane filling is rich, nutty, and just sweet enough thanks to maple syrup and a touch of almond extract. Fanned pear halves nestle into the filling as it bakes, turning soft and caramelized at the edges in the most beautiful way. Every component here — almond flour, tapioca starch, coconut oil, eggs, maple syrup, and fresh pears — is naturally free from nightshades, so there's no substituting or second-guessing involved. It's a genuinely grain-free, paleo-friendly dessert that doesn't ask you to compromise on flavor or presentation. Serve it warm from the oven or at room temperature, and don't be surprised when people ask for the recipe before they've even finished their slice.
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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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