Seed Oil 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, unprocessed ingredients. The crust is built on almond flour, tapioca starch, coconut oil, and maple syrup — no canola, no sunflower, no mystery vegetable blends anywhere in sight. Coconut oil does all the heavy lifting throughout, giving both the crust and the silky frangipane filling a rich, buttery quality without a drop of refined seed oil. Fanned pear halves press gently into the almond cream as it bakes, turning golden and tender while the filling puffs up around them in the most satisfying way. A brush of maple syrup over the top adds a subtle gloss and a little extra sweetness that makes the finished tart genuinely stunning on the table. It's naturally grain-free and sweetened only with maple syrup, so it fits cleanly into a whole-foods approach without any compromise on flavor or presentation. Serve it warm with a cup of tea or let it cool to room temperature — either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!