Pregnancy Friendly Paleo Almond Pear Frangipane Tart

Total time1 hr 45 min

Prep time30 min

Cook time45 min

5.0

(8)

Pregnancy Friendly Paleo Almond Pear Frangipane Tart

This elegant tart is the kind of showstopper dessert that feels indulgent but is built entirely from wholesome, pregnancy-friendly ingredients. The almond flour crust comes together in a food processor and bakes up golden and tender, while the frangipane filling — made with almond flour, coconut oil, maple syrup, and eggs — is rich, nutty, and naturally sweetened without any refined sugar. Ripe pears are fanned across the top and pressed gently into the filling before baking, creating a beautiful presentation that looks far more complicated than it actually is. Eggs appear in both the crust and the frangipane, giving you a solid source of choline and protein in every slice, which is a genuine bonus during pregnancy. The whole thing is sweetened with maple syrup, so you're skipping the blood-sugar spikes that come with conventional pastry cream tarts. It's equally good warm from the oven or at room temperature, making it a stress-free option for entertaining or a quiet weekend treat you actually feel good about eating.

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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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.

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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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