Yeast Free Paleo Almond Pear Frangipane Tart

Total time1 hr 45 min

Prep time30 min

Cook time45 min

5.0

(8)

Yeast Free Paleo Almond Pear Frangipane Tart

This elegant tart delivers everything you want from a classic French-style dessert — a buttery, golden crust, a rich almond filling, and beautifully fanned pears on top — all without a single grain of conventional flour or a trace of yeast. The crust comes together in a food processor using almond flour, tapioca starch, coconut oil, and maple syrup, then gets blind-baked to a perfectly crisp, golden base before the filling ever goes in. The frangipane layer is deeply nutty and fragrant, thanks to almond flour, almond extract, and just enough maple syrup to keep things naturally sweet without tipping into cloying territory. Ripe but firm pears are sliced into a fan shape and pressed gently into the filling, so they bake up tender while staying gorgeous on the surface. Because every ingredient here is whole and straightforward, there's no need to scan labels for hidden leavening agents or fermented additives — it's clean from start to finish. The result is a showstopper that looks like it came from a patisserie window but is genuinely approachable to make at home.

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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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