Pescatarian Paleo Almond Pear Frangipane Tart

This elegant tart is the kind of dessert that looks like it came from a French patisserie but is built entirely from wholesome, grain-free ingredients. The crust comes together with almond flour, tapioca starch, coconut oil, and maple syrup — no butter, no refined sugar, no wheat — and blind-bakes into a golden, tender shell that holds its shape beautifully. The frangipane filling is rich and nutty, perfumed with pure almond extract and just sweet enough from maple syrup, and it puffs up around the pears as it bakes into something almost custardy in the center. Fanning the pear halves before pressing them into the filling isn't just a pretty trick — it helps them sink in evenly and turn silky-tender by the time the frangipane sets. A final brush of maple syrup and a scatter of sliced almonds give the top a glossy, bakery-worthy finish. Since every ingredient here is naturally free of meat and seafood, this fits a plant-forward pescatarian table without any substitutions or workarounds. Serve it warm with a cup of tea or let it cool to room temperature, where the flavors deepen and the texture firms up into clean, gorgeous slices.

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