Oats 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 in your own kitchen with wholesome, grain-free ingredients. The crust is built on almond flour and tapioca starch, giving it a tender, slightly crisp bite that holds up beautifully under the rich frangipane filling. That filling — made with more almond flour, coconut oil, maple syrup, and a touch of almond extract — bakes up into something custardy and fragrant, with a nutty depth that pairs perfectly with the soft, juicy pears on top. Fanning the pear halves before pressing them into the batter is a simple trick that makes the finished tart look genuinely stunning. Every component is naturally free from grains and oats, so there's no need to audit labels or swap anything out — it's already built that way from the ground up. A drizzle of maple syrup over the pears before baking gives them a subtle gloss and caramelized sweetness as everything bakes together. Serve it warm with a cup of tea or let it cool to room temperature, and either way it's going to disappear fast.
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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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