Pistachio Free Paleo Almond Pear Frangipane Tart

This elegant tart brings together a buttery almond flour crust, a rich coconut oil frangipane, 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 whisked together in a single bowl with almond flour, maple syrup, eggs, and a touch of almond extract, giving it a deeply nutty, almost custardy texture that puffs up around the pears as it bakes. Fanning the pear halves before pressing them into the frangipane is a small step that makes a huge visual difference, turning a simple tart into something genuinely showstopping. Because every component is built from scratch using straightforward pantry ingredients, there's no need to stress over store-bought pastry doughs or fillings that might carry hidden allergens from shared production lines. The crust gets a quick blind-bake to keep it crisp and golden before the filling goes in, so you end up with clean, defined layers rather than a soggy bottom. A final brush of maple syrup over the pears adds a subtle gloss and gentle sweetness that ties the whole thing together. Serve it warm from the oven or at room temperature — either way, it disappears fast.

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