Seeds 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 in your own kitchen with wholesome, straightforward ingredients. The almond-based crust is tender and golden, the frangipane filling is rich and nutty with a gorgeous puffed texture, and the fanned pear halves on top make every slice look genuinely stunning. Sweetened entirely with maple syrup and built on almond flour and coconut oil, the whole thing is naturally free from grains, refined sugar, and any seed-derived ingredients — no sunflower oil, no seed-based thickeners, nothing to second-guess. The tapioca starch in the crust gives it just enough structure without relying on anything that would trip up a seeds-free approach. Ripe but firm pears are the perfect fruit here — they soften beautifully during baking while holding their fan shape, so the presentation stays as pretty as it looks in the pan. If you skip the optional sliced almonds on top, every single component is still completely on-plan. Serve it warm with a little extra drizzle of maple syrup or let it cool to room temperature where the frangipane firms up into something almost custard-like and deeply satisfying.
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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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