Prepare the pastry by creaming the butter and icing sugar until smooth, then incorporate the egg and flour, shape into a disc and chill for at least 2 hours.

Preheat the oven to 180°C (350°F). Roll out the pastry, fit into the tart pan, prick the base, line with parchment, fill with weights and blind bake for 20 minutes.

Peel and core the pears, then poach in a sugar-water mixture with spices until tender. Remove and strain the syrup.

Cream butter and sugar for the frangipane, then add eggs and vanilla. Fold in almond meal, flour, and cloves for the filling.

Assemble the tart by pouring the frangipane into the shell, placing sliced poached pears on top, brushing with syrup, and bake for 60-70 minutes.

Cool the tart for 30 minutes, then remove from pan and let cool completely before serving.