Turmeric Free Paleo Almond Pear Frangipane Tart
This elegant tart brings together a buttery almond flour crust, a rich frangipane filling, and beautifully fanned pears for a dessert that looks like it came straight from a French patisserie — yet every ingredient is completely grain-free and paleo-friendly. The filling is built on almond flour, coconut oil, maple syrup, and eggs, with a touch of pure almond extract that gives it a warm, nutty depth you'll want to eat by the spoonful. Ripe but firm pears are sliced into a delicate fan and pressed gently into the frangipane before baking, so they soften into the filling while still holding their gorgeous shape on top. Because the entire recipe relies on whole-food ingredients with no spice blends or pre-mixed seasonings, it's naturally free of anything that might sneak in unwanted additives — what you see in the ingredient list is exactly what ends up on your plate. The blind-baked crust comes out golden and crisp, giving you that satisfying contrast against the soft, custardy center. A final brush of maple syrup over the pears adds a subtle gloss and just enough sweetness to make every slice feel like a special occasion. Serve it warm from the oven or at room temperature — either way, it disappears fast.
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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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