Wheat Free Paleo Almond Pear Frangipane Tart

Total time1 hr 45 min

Prep time30 min

Cook time45 min

5.0

(8)

Wheat Free Paleo Almond Pear Frangipane Tart

This elegant tart proves that skipping wheat doesn't mean skipping the kind of showstopper dessert that makes guests go quiet after the first bite. The crust is built entirely from almond flour and tapioca starch, bound with coconut oil, maple syrup, and egg — no wheat flour in sight, and no compromise on that satisfying, golden crunch. The frangipane filling is rich, nutty, and fragrant with almond extract, baking up into a soft, custardy layer that cradles fanned pear halves in the most beautiful way. Ripe but firm pears are the perfect fruit here — they stay tender without turning mushy, and that maple syrup glaze gives them a gorgeous sheen straight out of the oven. Every component is naturally free of wheat and refined grains, so there's no need to hunt down specialty swaps or worry about hidden flour lurking in the ingredient list. It's the kind of tart that looks like it came from a patisserie window but comes together in your own kitchen with a food processor and a tart pan. Serve it warm with a dusting of sliced almonds on top, and don't be surprised when everyone asks for the recipe.

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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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