Place the sugar, flour, softened butter and egg yolks in a bowl and mix together until you have a smooth pastry. Roll the pastry out to a 3mm thickness on a sheet of baking parchment. Cover with a second sheet of baking parchment then transfer to the fridge and rest for a short while. Cut the pastry into rounds the size of your individual tart tins.
Place the pastry rounds in the base of the tart tins and reserve in the fridge.
Preheat the oven to 200°C.
Place the sugar, the egg, ground almonds and the softened butter in a bowl and mix with a spatula until you have a smooth almond cream. Place the mixture in a piping bag and then pipe on to the sablé pastry rounds. Transfer to the oven and bake for 15 to 20 minutes.
Peel the pears and remove the core and stalk.
Place the wine in a saucepan and add the quartered orange, sugar and the spices. Bring to a simmer to melt the sugar and then add the pears. Poach the pears until tender and still holding their shape. Remove from the pan and reduce the poaching stock to 3/4 its original volume.
Mix the corn starch with a little cold water and then add the wine, a little at a time, until you have a thick coulis sauce.
Remove the sablé and almond pastry bases from the tart tins and place on your serving plates. Place the poached pears on top of the almond cream and then drizzle with the spiced red wine sauce.
«Try to use pears that are not over ripe - this will help them to keep their shape during the poaching process.»