Some things in this recipé are a little unclear so some further clarity would be appreciated. Do you put the pears to cook in the spiced liquid whole? Do you chop them up into chunks before adding into to the spring form tin with pastry base? Do you add the pear in the center like in the photo? Do you glaze just the pear in the center or the whole top of the tart.

In any case, I tried to make it match the picture wth the exception that I had to use a 20cm spring form cake tin to bake the pastry base (I used a different cheesecake pastry recipé though that I had already prepared the week before from the freezer) which I just had to defrost and roll out then partially bake the tart case. I cooked the pears whole in a heavy cast iron chassuer (I simmered the pears for 20 mins and even then they still tasted a bit more raw than expected in the final product). When I added the pears to the pastry case I diced them into 3cm chunks and then used a spatula to spread the almond mixture around. Then I glazed the pear in the middle, over the top of the almond mixture and on the pastry sides. The creme fraiche almond mixture tasted really really good. I used 210ml of creme fraiche added in the almond mix which tasted great.

In hindsight I'd cook the pears much longer and rely more on the actual pear texture being the time to stop simmering. I'd recommend mixing a little bit of the creme fraiche in between the pear pieces to help bind it all together as the chunks were wiling to go in all directions without much persuasion. I also wouldn't glaze over the top of the almond mixture as it looks much more appealing as plain white sprinkled with almonds rather than a murky red tone. Just use the syrup glaze on the pear and the pastry sides only.