Rye Free Paleo Almond Pear Frangipane Tart

Total time1 hr 45 min

Prep time30 min

Cook time45 min

Rye 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 with wholesome, grain-free ingredients. The crust is built on almond flour and tapioca starch, pressed into a tart pan and blind-baked until golden, giving you a buttery, tender shell without a single grain in sight. The frangipane filling — rich with almond flour, coconut oil, maple syrup, and a touch of almond extract — bakes up beautifully puffed and fragrant, with a texture somewhere between a custard and a soft cake. Ripe pears are fanned across the top and pressed gently into the filling before baking, so each slice gets that gorgeous layered look along with juicy, tender fruit in every bite. A brush of maple syrup and a scatter of sliced almonds finish things off with a subtle gloss and a little crunch. Because every component is made from scratch with clearly labeled ingredients, there's no need to scrutinize packaging for hidden grain-based additives or fillers. It's the kind of showstopper tart you'll want to bring to every dinner party — and it just happens to be completely free of wheat, rye, and any other grains.

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Ingredients

8 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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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