Preparation Steps

• Cream together softened unsalted butter and icing sugar until fluffy and well blended. Beat in the large egg, and gently fold in the plain flour until just combined. Chill the dough for at least 2 hours to firm up.
• Roll out the chilled pastry on a floured surface until about 1/8 inch thick. Carefully press it into your tart pan, trim the edges, and prick the base with a fork. Line with parchment and fill with weights or dried beans, then bake at 350°F for 20 minutes until golden.
• In a saucepan, bring water, white granulated sugar, and your choice of spices (cinnamon sticks and whole cloves) to a simmer. Add peeled and cored pears, cooking for 15-20 minutes until they are tender but not falling apart. Strain the syrup and set it aside.
• In a mixing bowl, cream together softened butter and sugar until pale and fluffy. Beat in the eggs and vanilla extract, then fold in almond meal, plain flour, and ground cloves until the mixture is smooth and well incorporated.
• Pour the frangipane filling into the pre-baked tart shell, and artistically arrange the poached pear slices on top. Brush with reserved poaching syrup, then return to the oven and bake for 60-70 minutes until the filling is set and lightly golden.
• Allow the tart to cool in the pan for 30 minutes before gently removing it. Serve it warm or at room temperature with a drizzle of the reserved syrup, or enjoy it with a scoop of vanilla ice cream for an extra special touch.