Paleo Almond Pear Frangipane Tart
Classic frangipane tarts are usually built on butter, refined sugar, and a wheat-based pastry shell — which puts them firmly out of reach for anyone eating grain-free and avoiding processed ingredients. This version flips the script entirely, using almond flour for both the press-in crust and the silky frangipane filling, with coconut oil and maple syrup doing all the heavy lifting in place of conventional fats and sweeteners. The result is a tart that smells incredible in the oven and tastes genuinely elegant at the table. Ripe but firm pears are fanned across the top before baking, pressing gently into the almond filling so they sink in just enough to turn tender and golden at the edges. A brush of maple syrup gives everything a subtle, burnished gloss, and a scatter of sliced almonds adds a little crunch if you want it. The whole thing bakes up puffed and set, with a nutty, fragrant interior that holds its shape beautifully when sliced. It serves eight, so it's a genuinely impressive dessert to bring to a dinner party or holiday table without anyone feeling like they're eating a "special diet" version of something.
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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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