It may look fancy, but this homemade French Pear Almond Tart with Crust recipe or Pear Frangipane Tart is way easier to make than you think. It’s a perfect dessert for fall, especially for Thanksgiving!

With Thanksgiving quickly approaching, I’d love to share one of our favorite fall-sweet recipes using seasonal fruits. And that is Pear Almond Tart or you like, Pear Frangipane Tart. With home-baked, bakery-level pear pie recipe sweet-tart (included in this recipe) crust and seasonal pears on top of the creamy and delicious almond cream filling, this tart is a superb dessert to enjoy at tea time or after any meal.

French Pear Almond Tart Recipe

Ingredients

For the Crust

• 1 ¼ cups of flour
• ½ cup of sugar
• ¼ tsp of salt
• ½ cup of unsalted butter (cold, cut into small pieces)
• 1 whole egg
• ½ tsp of vanilla extract

For the Tart

• Prepared sweet tart crust (about 10 inches)
• ½ cup of unsalted butter (room temperature)
• 1 cup of confectioners’ sugar
• 1 cup of almond flour
• 2 Tbsp of all-purpose flour
• ¼ tsp of sea or kosher salt
• 2 whole eggs
• 1 tsp of vanilla extract
• 1 Tbsp of rum
• 1 tsp of almond extract (optional)
• 3 Anjou or Bartlett pears
• Juice of ½ lemon
• 3 Tbsp of apricot jam
• 1 tsp confectioners’ sugar (for sprinkling)
• 1 Tbsp sliced almonds (for sprinkling)

Instructions

Making the Crust

1. Combine Dry Ingredients: In a large bowl, mix flour, sugar, and salt.
2. Add Butter: Work the cold butter into the flour mixture until it resembles coarse crumbs.
3. Egg and Vanilla: In a small bowl, beat the egg with vanilla extract. Add this to the flour mixture and stir until just combined.
4. Form the Dough: Gently knead the dough until it comes together. Wrap in plastic and chill for at least 1 hour.
5. Pre-bake the Crust: Preheat the oven to 350°F (175°C). Roll out the dough and fit it into a 10-inch tart pan. Pierce the bottom with a fork, line with parchment paper, fill with pie weights or dried beans, and bake for 20 minutes. Remove the weights and parchment, and bake for another 10-15 minutes until lightly golden. Let it cool.

Making the Almond Filling

6. Cream Butter and Sugar: In a bowl, cream together room temperature butter and confectioners’ sugar until smooth.
7. Add Dry Ingredients: Mix in almond flour, all-purpose flour, and salt.
8. Incorporate Eggs and Flavorings: Blend in the eggs one at a time, followed by vanilla extract, rum, and almond extract (if using). Mix until smooth.

Assembling the Tart

9. Prepare Pears: Peel, halve, and core the pears. Slice them thinly and toss with lemon juice to prevent browning.
10. Spread Jam: Brush the bottom of the cooled crust with a thin layer of apricot jam.
11. Add Almond Filling: Spread the almond filling evenly over the crust.
12. Arrange Pears: Arrange pear slices on top of the filling, fanning them out in a circular pattern.

Baking

13. Bake the Tart: Bake at 375°F (190°C) for about 40-45 minutes, until the filling is set and the pears are tender.

Finishing Touches

14. Glaze and Garnish: Brush the warm tart with apricot jam, then sprinkle with confectioners’ sugar and toasted almond slices.

15. Serve: Let the tart cool before slicing. Serve slightly warm or at room temperature.

Hey fellow foodies! 🍰 If you’re as excited about this scrumptious French Pear Almond Tart as I am, why not pin it to your Pinterest board? Sharing this beauty not only spreads the joy of baking but also inspires your friends and followers to discover this delightful recipe. Let’s bake the world a sweeter place together! 🍐

This gluten-free turkey meatloaf is moist, flavorful, and perfectly seasoned, with a light topping of sugar-free ketchup for a classic finish. It’s an easy, healthy dinner that pairs beautifully with mashed potatoes, roasted veggies, or a simple side salad.

Ingredients

• 1 medium yellow or white onion, chopped

• 2 garlic cloves, minced

• 1 tbsp olive oil

• 1 lb ground turkey

• ½ cup fresh parsley, chopped

• 1 tsp dried oregano

• ⅓ cup almond flour

• 1 whole egg

• Salt and black pepper, to taste

• ½ cup sugar-free ketchup (for topping)

Instructions

1. Preheat the Oven

• Heat oven to 350°F (175°C).

2. Cook the Aromatics

• In a large skillet, heat the olive oil over medium heat.

• Add the chopped onion and garlic. Sauté until the onions are soft and golden, about 5–6 minutes. Remove from heat and let cool slightly.

3. Prepare the Meatloaf Mixture

• In a large mixing bowl, combine the ground turkey, parsley, sautéed onion mixture, dried oregano, almond flour, egg, salt, and pepper.

• Mix gently until just combined — avoid overmixing to keep the meatloaf tender.

4. Shape and Top

• Transfer the mixture into a loaf pan and shape evenly.

• Spread the sugar-free ketchup evenly over the top.

5. Bake

• Bake for 45–50 minutes, or until the internal temperature reaches 165°F (74°C).

• Check at the 45-minute mark to avoid overcooking.

6. Rest and Serve

• Remove from the oven and let rest for 10 minutes before slicing.

• Serve with mashed potatoes, roasted green beans, or your favorite side dish.

Make Ahead & Storage

• Make Ahead: Assemble the uncooked meatloaf, cover tightly, and refrigerate for up to 24 hours before baking.

• Refrigerator: Store leftover slices in an airtight container for up to 3 days.

• Freezer: Wrap cooked slices individually and freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.

Share the image below to your Pinterest board if you like this gluten-free turkey meatloaf!

This no bean this Chili with Butternut Squash (Whole30 Low-Carb) is a perfect recipe to treat yourself to this fall. It’s rich, thick, delicious, low-carb, paleo, and gluten-free. 

Reasons why you’ll love this Chili with Butternut Squash

This recipe is super flavorful with many spices, like red pepper flakes, ground cumin, paprika, ground coriander, onion powder, garlic powder, and black pepper. It is rich and meaty.

This low-carb chili could have even fewer carbs if you scale back the amount of butternut squash and tomatoes. Because there aren’t any beans, it’s paleo and whole30, too. Add two cups of cooked beans to this recipe if you don’t mind beans. Simply don’t forget to add one additional cup of chicken broth. Otherwise, the chili are really thick.

This is an ideal meal to sneak in some veggies for youngsters. This recipe has lots of veggies, like onions, celery, bell peppers, tomatoes, and, indeed, butternut squash.

This recipe is made for a decent-sized batch of chili. So, you most likely will have leftovers for lunch throughout the week. For me, it tastes better the next day!

After all these reasons, I convinced you to create this No Bean Whole30 Butternut Squash Chili, right? Please make it, and top it with a touch of minced cilantro and different toppings like avocado and jalapeno.

Ingredients

• 2 tablespoons of olive oil, extra virgin
• ½ cup of diced celery
• ½ cup of chopped red onions
• 2 cloves of minced garlic
• 1 pound of ground beef, grass fed
• Two teaspoons of red pepper flakes
• 2 teaspoons of ground cumin
• 2 teaspoons of paprika
• ½ teaspoon of ground coriander
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• Pepper and salt
• ½ cup of chopped red bell peppers
• 2½ cups of diced butternut squash
• 2 cups of diced tomato with juice
• 1 cup tomato sauce, sugar free
• 1 cup of chicken broth
• fresh cilantro

Instructions

• Heat the oil (olive oil) in a big Dutch oven Pot over medium-high heat.
• Add the red onions and celery, and sauté for three minutes. Then, add the garlic, and sauté for thirty seconds longer.
• Add the ground beef and cook, breaking up the meat with a wooden spoon until it’s cooked through for about five minutes.
• Add the cumin, red pepper flakes, paprika, coriander, onion powder, garlic powder, salt, and pepper to your taste. Combine everything well.
• Add the red bell peppers, diced tomatoes, butternut squash, tomato sauce, and chicken broth.
• Stir, and bring to a boil, cover with a lid, and reduce to a simmer. Cook the chili for 30-40 minutes.
• Serve with fresh-cut cilantro on top.