Pork Free Paleo Almond Pear Frangipane Tart

This elegant tart brings together a buttery almond crust, a rich frangipane filling, and fanned pear halves in a way that looks genuinely impressive but comes together with straightforward pantry staples. The crust is built from almond flour, tapioca starch, coconut oil, and maple syrup — no grain, no refined sugar, and absolutely nothing to raise a red flag at the dinner table. The frangipane layer is equally clean, relying on more almond flour, eggs, coconut oil, and a touch of almond extract for that deep, nutty fragrance that makes this style of tart so irresistible. Ripe but firm pears are sliced and fanned across the top before baking, so every slice gets a gorgeous ribbon of tender fruit nestled into the golden filling. Because every ingredient here is naturally free of pork and pork-derived products — no lard, no gelatin, no hidden animal fats — you can serve this confidently to guests with those dietary needs without any substitutions or workarounds. Scattered sliced almonds add a little crunch and make the finished tart look like it came straight out of a patisserie window. Serve it warm with a cup of tea or let it cool to room temperature where the frangipane firms up into something almost custardy and even more satisfying.

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