In a large mixing bowl, cream together unsalted butter and icing sugar until smooth and fluffy. Incorporate one large room temperature egg, mixing well, then gradually add plain flour. Bring the dough together until clumps form, shape into a disc, wrap in plastic, and chill for 2 hours.

Preheat your oven to 180°C (350°F). Roll out the chilled pastry until about 3mm thick and fit it into a tart tin. Line with parchment paper and fill with pie weights. Par-bake for 20 minutes, until edges are lightly golden, then remove weights and set aside.

In a medium saucepan, combine water, sugar, cinnamon sticks, and vanilla extract. Bring to a simmer. Halve and core the pears, then add to the syrup. Poach for 7-10 minutes until tender but holding shape. Remove the pears, reserving syrup.

Blend softened butter and white granulated sugar until light and fluffy. Add large eggs one at a time. Fold in almond meal, plain flour, and ground cloves until smooth.

Spread frangipane mixture into the tart shell. Arrange poached pear halves on top, cut-side up. Brush reserved spiced pear syrup over pears. Bake for 60-70 minutes until frangipane is puffed and golden brown.

Allow the tart to cool in the tin for 20 minutes, then transfer to a serving platter and cool to room temperature. Serve with extra spiced syrup if desired.