Shellfish Free Paleo Almond Pear Frangipane Tart
This elegant tart is the kind of dessert that looks like it came from a French patisserie but is built entirely from wholesome, grain-free ingredients. The crust comes together with almond flour, tapioca starch, coconut oil, and maple syrup — pressed right into the pan and blind-baked until golden — while the frangipane filling is a silky, almond-scented custard that puffs beautifully around fanned slices of ripe pear. Every component is naturally free from grains, refined sugar, and anything from the sea, so there's no label-checking anxiety here. The trick of slicing the pears almost all the way through and fanning them out before pressing them into the filling is a small step that makes the finished tart look genuinely stunning. A brush of maple syrup and a scatter of sliced almonds give the top a glossy, bakery-worthy finish. It's the kind of showstopper you can bring to a dinner party or simply make on a slow weekend afternoon when you want something that feels a little special.
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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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