pear tart
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Paleo Pear Tart | Gluten-Free with Chocolate Frangipane Filling

ByMichelle
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paleo pear tart

This paleo pear tart showed up in a recent Bon Appétit magazine – yes, I still subscribe to printed things – and I was immediately smitten. How gorgeous, right? Since I am always on the hunt for new ways to use my OG Paleo Cassava Flour Pie Crust, this one literally jumped off the page. A gluten-free cassava flour crust pressed into a tart pan, filled with a rich chocolate frangipane, and topped with thinly sliced pears and scattered almonds. Naturally sweetened, grain-free, and absolutely stunning on a dessert table.

What Is Frangipane?

Frangipane is a classic French sweet almond custard – rich, fluffy, and deeply flavored. It is traditionally used as a filling for tarts and pastries, and it bakes up beautifully under a layer of sliced fruit. In this version, cocoa powder and melted dark chocolate are folded into the almond base for a chocolate twist that pairs perfectly with the pears. The technical name sounds fancy, but the filling comes together quickly in a stand mixer and is genuinely hard to mess up.

About the Tart Pan

You will need a 9″ removable bottom tart pan for this recipe. The removable bottom is what allows you to unmold the tart cleanly for that beautiful finished presentation. Anything larger than 9″ would require more crust and more filling. They are quite affordable and absolutely worth the investment – I use mine for both sweet and savory tarts and it never lets me down.

unbaked pear tart

Tips for the Best Paleo Pear Tart

  • Don’t overbake the crust. You are only par-baking it before adding the filling – 15 to 18 minutes at 325° is plenty. It will finish baking once filled.
  • Let the chocolate cool before adding. Adding warm melted chocolate to the butter mixture can cause it to seize – let it cool to just slightly warm before mixing in.
  • Leave the pear skin on. The contrast of the green or red skin against the dark chocolate filling is part of what makes this tart so visually stunning. Don’t skip it.
  • Slice the pears thin. Thinner slices fan out more beautifully and cook more evenly into the filling. A mandoline makes this easy if you have one.
  • Use firm pears. Ripe but firm – they will hold their shape as they bake and won’t turn mushy.
  • Don’t let the fancy look intimidate you. This tart is genuinely easy to make and will absolutely be the showstopper of any dessert table.

Favorite Ingredients for This Recipe

Paleo Pear Tart | Gluten-Free with Chocolate Frangipane
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Paleo Pear Tart | Gluten-Free with Chocolate Frangipane

Recipe by Michelle
0.0 from 0 votes
Course: Desserts, Paleo Pie Crust RecipesCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

A gluten-free cassava flour crust filled with rich chocolate frangipane and topped with thinly sliced pears and sliced almonds. Stunning, naturally sweetened, and easier than it looks.

Ingredients

  • 1 OG Paleo Cassava Flour Pie Crust

  • 3 oz dark chocolate, melted and cooled

  • 1 cup almond flour

  • 2 tbsp cassava flour

  • 2 tbsp cocoa powder

  • 1/2 cup grass-fed butter, softened (ghee works too)

  • 1/2 cup maple sugar

  • 3 large eggs, room temperature

  • 1 tsp pure vanilla extract

  • 1/2 tsp almond extract

  • 3/4 tsp kosher salt

  • 2 firm pears, thinly sliced (skin on)

  • 1/4 cup sliced almonds

  • organic vanilla sugar, for sprinkling (optional)

  • organic powdered sugar, for dusting (optional)

Directions

  • Preheat oven to 325°. Prepare the OG Cassava Flour Pie Crust as directed. Roll out between two pieces of lightly dusted parchment paper into a rough 10″ circle. Press into the bottom and up the sides of a 9″ removable bottom tart pan to approximately 1/4″ thick. Use a rolling pin across the top edge to trim any excess.
  • Bake for 15-18 minutes — you are not looking for it to be completely baked, just set. It will finish baking after it is filled. Remove from the oven, cool, and set aside. Increase oven temperature to 350°.
  • Melt the chocolate in a small bowl. Set aside and let cool slightly while you prepare the remaining ingredients.
  • In a small bowl, whisk together the almond flour, cassava flour, and cocoa powder until well combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and maple sugar until fluffy, about 5 minutes. With the mixer running on medium-low, add the eggs one at a time, beating each until well combined.
  • Add the dry ingredient mixture and beat to combine. Add the cooled chocolate, vanilla extract, almond extract, and salt. Mix until smooth and well combined.
  • Spread the filling evenly into the cooled crust. Thinly slice the pears, leaving the skin on for a beautiful color contrast. Fan them out over the filling, covering the surface.
  • Scatter the sliced almonds around the edge as desired and sprinkle with vanilla sugar if using. Place the tart on a baking sheet and bake until the pears are tender and the filling barely jiggles in the center, approximately 40-45 minutes.
  • Remove from the oven and transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired. Store leftovers at room temperature for up to 4 days.

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