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Start by making the syrup by bringing sugar and water to a simmer in a medium saucepan. Add vanilla and cinnamon.
Meanwhile, peel and core the pears, saving the stalk and slicing it in two lengthwise. Poach in the syrup for 30 minutes or until soft. Reserve and let cool while further simmering to reduce the syrup by half. Add the liqueur and let it cool down to thicken.
Preheat the oven at 200C/180C (fan forced). Cut the pastry squares and position the pears on top. Cut part of the pastry depth around the pear shape to help it rise. Add the half stem on top of the pear. Brush the pear with the syrup and sprinkle with sugar. Brush the pastry with an egg wash and bake the tarts for 15 minutes or until golden brown and puffed up.
Toast your almonds for 1-2 minutes in a dry hot pan. Brush the pears with more syrup and serve warm with a dollop of vanilla icecream, a drizzle of chocolate sauce and toasted almonds.