Nutmeg Free Paleo Almond Pear Frangipane Tart
This elegant tart is everything a showstopper dessert should be — golden, fragrant, and layered with the kind of almond-forward richness that makes people ask for seconds before they've finished their first slice. Ripe pears are fanned across a silky frangipane filling and nestled into a tender almond flour crust, all sweetened naturally with maple syrup and finished with a glossy brush that makes the whole thing look bakery-worthy. The filling comes together with just a whisk and a bowl, and the fanned pear technique is easier than it looks — a few careful slices and a gentle press is all it takes. Because the recipe relies on almond flour, coconut oil, tapioca starch, and pure almond extract, there's no need to scan labels for hidden spices or worry about warm-spice blends that often sneak into classic frangipane recipes. Every ingredient here is straightforward and intentional, so what you taste is clean, nutty sweetness with soft, juicy pear in every bite. It's naturally grain-free and dairy-free as well, which means it travels beautifully to dinner parties where guests have a range of needs. Serve it warm from the oven or at room temperature — honestly, it's stunning either way.
About FigFig 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!