Pecan Free Paleo Almond Pear Frangipane Tart
This elegant tart brings together a buttery almond flour crust, a silky frangipane filling, and beautifully fanned pear halves for a dessert that looks like it came straight from a French patisserie — no grains, no refined sugar, and absolutely no tree nuts beyond almonds. The filling is built entirely from almond flour, coconut oil, maple syrup, and eggs, so every layer is rich and fragrant without a single pecan in sight. That matters more than it sounds, because so many nut-based tarts and frangipane recipes casually toss in mixed nuts or pecan-heavy crusts that make them off-limits for people avoiding that specific nut. Here, the crust gets its structure from tapioca starch and a touch of maple syrup, pressing into the pan easily and blind-baking to a golden, crisp shell before the frangipane ever goes in. The pears are sliced in a fan pattern and pressed gently into the filling so they bake up tender and gorgeous, brushed with a little extra maple syrup for a subtle gloss. Whether you serve it warm from the oven or at room temperature, this tart is the kind of showstopper that earns compliments before anyone even takes a bite.
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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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