AMYONE

Spiced Pear Almond Tart on a 9-Inch Round Silicone Mat

Spiced Pear Almond Tart on a 9-Inch Round Silicone Mat

    This 9-inch tart serves 8–10 with a short almond crust, vanilla-cardamom frangipane, and poached pear slices arranged in a fan. The whole bake uses one reusable AMYONE 9-inch round silicone mat — press, blind-bake, fill, and finish on the same round surface, no parchment, no greasing, no second tray.

    Poached pears and almond frangipane are a classic autumn pairing: the pears stay fragrant and lightly spiced, the almond cream bakes into a moist, marzipan-like layer, and a short crust keeps the base from getting soggy. Doing it on a 9-inch round silicone mat makes the workflow simpler than a metal tart pan — you press the dough directly on the mat, blind-bake without lining paper, pour the frangipane, lay the pear fan, and slide the finished tart off after cooling. AMYONE’s 9-inch round mat is food-grade, fiberglass-reinforced, non-stick, and rated −40 to 480°F, so it handles the blind bake and the final bake on one surface .

Ingredients

Almond short crust

  • 150g all-purpose flour
  • 60g almond flour
  • 60g powdered sugar
  • 100g unsalted butter, cold, cubed
  • 1 egg yolk
  • 1g fine sea salt
  • 1 tsp lemon zest

Vanilla-cardamom frangipane

  • 120g unsalted butter, softened
  • 100g granulated sugar
  • 120g almond flour
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • ½ tsp ground cardamom
  • 10g all-purpose flour
  • 1g salt

Poached spiced pears

  • 3 firm pears (Bosc or Anjou), peeled, halved, cored
  • 500ml water
  • 80g sugar
  • 1 cinnamon stick
  • 3 cloves
  • 2 strips lemon peel
  • 1 tbsp lemon juice

Finish

1 tbsp apricot jam warmed for glaze; flaked almonds optional.

Instructions

Step 1 — Poach the pears and make the dough.

    Simmer water, sugar, cinnamon, cloves, lemon peel, and juice; add pear halves and poach 12–15 minutes until just tender but still holding shape. Cool in the syrup. Meanwhile, rub cold butter into flour, almond flour, powdered sugar, salt, and zest until sandy; add yolk and bring together into a disk. Chill 30 minutes.

Step 2 — Press and blind-bake on the 9-inch round mat.

    Place the AMYONE 9-inch round mat on a rigid round pan or flat sheet. Press the chilled dough across the mat into an even 9-inch round, building a low 1cm rim with your fingers. Dock the base with a fork. Blind-bake at 350°F / 175°C for 18–20 minutes until matte and pale golden. The silicone releases the crust without paper or grease.

Step 3 — Mix the cardamom frangipane.

    Beat softened butter and sugar until smooth, add eggs one at a time, then almond flour, vanilla, cardamom, flour, and salt. Beat just until creamy. Overbeating adds air and can make the layer rise unevenly under the pears.

Step 4 — Fill, fan the pears, and bake.

    Spread frangipane on the warm crust. Slice each poached pear half thinly, keep the fan shape, and lay 5–6 fans across the round. Scatter flaked almonds if using. Bake at 350°F / 175°C for 30–36 minutes until the frangipane is set at the edges and the pears are glossy and tender.

Step 5 — Glaze, cool, and slide off the mat.

    Brush warm apricot jam over the pears for shine. Cool on the round mat 45–60 minutes, then refrigerate 30 minutes if you want cleaner slices. Slide the whole tart off the mat with a flat spatula, or cut on the mat and lift portions. Dust lightly with powdered sugar before serving.

Pro Tips

  • Use firm pears, not ripe-soft ones. Poaching firm fruit keeps the slices intact for the fan.
  • Chill the dough 30 minutes before pressing. Cold fat holds the round shape and reduces shrinkage on the silicone mat.
  • Dock the base well. Fork holes release steam and stop the almond crust from puffing during blind bake.
  • Keep frangipane at room temperature, not warm. If it is too soft, it floods the pear fan; if too stiff, it pipes unevenly.
  • Blind-bake to matte, not deep brown. The final 30–36 minutes continues browning; stopping blind bake early avoids a dry base.
  • Cool before glazing. Warm pears make apricot jam runny and slide off; a 45-minute cool gives a clean shine.