Beat the butter and icing sugar together until creamy. Gradually add the egg and flour, mixing to a smooth dough. Shape into a disc, wrap in plastic, and refrigerate for at least 2 hours.

Preheat oven to 180°C (350°F). Roll out the chilled pastry and press into a tart tin, lining with parchment and filling with weights. Bake for 20 minutes until edges are golden, then cool.

Peel and halve the pears, then simmer them in a mixture of water, sugar, cinnamon sticks, and cloves for 7-10 minutes until tender. Remove and cool.

Cream the butter and sugar for the frangipane, then add eggs and vanilla. Mix, then incorporate almond meal and flour with ground cloves.

Spread frangipane into the cooled tart shell, arrange the pear slices on top, and brush with the reduced poaching syrup.

Bake assembled tart for 60-70 minutes until puffed and golden. Cool slightly before transferring to a wire rack.

Slice and serve, drizzling remaining syrup over wedges. Pairs well with whipped cream or vanilla ice cream.