Peanut Free Paleo Almond Pear Frangipane Tart

Total time1 hr 45 min

Prep time30 min

Cook time45 min

5.0

(8)

Peanut 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 almond flour crust is pressed — not rolled — into the pan, making it genuinely approachable, and it blind-bakes into a golden, tender shell that holds everything beautifully. A silky frangipane filling made from almond flour, coconut oil, maple syrup, and eggs bakes up puffed and fragrant, while fanned pear halves sink gently into the top for a showstopping finish. Every single ingredient here is naturally free from peanuts, so there's no label-scanning or substitution stress — just straightforward baking with a clean ingredient list. The maple syrup glaze on the pears caramelizes slightly in the oven, adding a subtle sweetness that plays perfectly against the nuttiness of the almond extract. It's equally stunning served warm from the oven or at room temperature, making it a reliable choice for dinner parties or a slow weekend afternoon treat.

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!