In a mixing bowl, beat 150g of unsalted butter and 75g of icing sugar until fluffy and pale. Add 1 large egg, mixing until combined, then gradually incorporate 225g of plain flour until a smooth dough forms. Shape the dough into a disc, wrap it in plastic wrap, and chill for at least 2 hours in the refrigerator.

Preheat your oven to 180°C (350°F). Roll out the chilled dough to fit your tart pan. Prick the base with a fork, line it with baking paper, and fill with pie weights. Bake for 20 minutes or until lightly golden. Remove from the oven and set aside.

Peel and halve the ripe pears, removing the cores. In a pot, combine 500ml of water, 200g of sugar, 2 cinnamon sticks, and a few whole cloves. Bring to a gentle simmer, add the pears, and cook for 7-10 minutes. Remove the pears and cool, then reduce the syrup until thickened.

In a large bowl, cream together 100g of unsalted butter and 100g of white granulated sugar until light and fluffy. Beat in 2 large eggs and 1 teaspoon of vanilla extract. Gradually mix in 100g of almond meal and 25g of plain flour until fully blended.

Pour the frangipane filling into the pre-baked tart shell. Slice the poached pears and arrange them on top, pressing them lightly into the filling. Brush the pears with the reduced syrup. Bake for 60-70 minutes until the frangipane is golden and set.

Allow the tart to cool in the pan for 30 minutes before gently removing it. Drizzle with the spiced pear syrup before serving.