Preheat the oven to 200°C.
Peel the pears, cut in half and remove the core. Zest the orange.
Bring the red wine to the boil, tip towards the flame and flambe. Add 100g of sugar, the spices and the orange zest. Add the pears and poach for 10-20 minutes depending on how ripe they are.
Mix together the ground almonds, 60g of sugar, the softened butter and the egg yolks. Mix until smooth.
Use a pastry cutter to cut the pastry into rounds and then prick each one with a fork. Spread a 2cm layer of almond cream on to each pastry round and then transfer to the oven and bake for 20 minutes.
Drain the pears and then cut into thin slices.
Arrange the pears on top of the almond tarts to serve.
«Reduce the poaching liquor to a thick syrup and drizzle over the tarts to finish.»