Rice Free Paleo Almond Pear Frangipane Tart
This elegant tart is the kind of dessert that looks like it came from a French patisserie but comes together entirely without grains, gluten, or rice-based fillers. The crust is built on almond flour and just a touch of tapioca starch, pressed into a tart pan and blind-baked until golden and crisp — a genuinely satisfying base that holds its shape beautifully when sliced. The frangipane filling is rich, nutty, and fragrant with almond extract, made silky by coconut oil and maple syrup in place of butter and refined sugar. Ripe but firm pears are fanned across the top and pressed gently into the filling before baking, so they turn tender and caramelized while the frangipane puffs up around them. The result is a tart with gorgeous layers of flavor — sweet fruit, toasty almond, a whisper of coconut — that feels genuinely indulgent without any of the usual grain-based shortcuts. It's the kind of showstopper you bring to a dinner party and watch disappear before you've even sat down.
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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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