Soy 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 from wholesome, grain-free ingredients. The almond flour crust is pressed right into the pan — no rolling, no chilling overnight — and blind-bakes into a golden, slightly crisp shell that holds up beautifully under the creamy frangipane filling. That filling is rich with almond extract, maple syrup, and coconut oil, giving it a nutty, almost custard-like texture once baked. Fanned pear halves nestle into the top and turn tender and jammy in the oven, making every slice look genuinely stunning with very little effort. Every single ingredient here is naturally free from soy — no emulsifiers, no hidden additives, just almond flour, eggs, coconut oil, maple syrup, and fresh fruit doing all the heavy lifting. A brush of maple syrup over the pears before baking adds a subtle gloss and a touch of extra sweetness that takes the whole thing over the top. Serve it warm with a cup of tea or let it cool to room temperature where the frangipane firms up into something even more sliceable and satisfying.

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