Make the tart dough according to recipe, and chill in the fridge, wrapped, for a minimum of 30 minutes to overnight.

In a sauce pot, bring to a boil the water, granulated sugar, cinnamon stick, and vanilla (if using pod, scrap out all the seeds first then add the pod). Boil for 2-3 minutes, then add the pears. Cover with a lid, then gently cook over low heat for 15-25 minutes or until soft enough to pierce with a knife. Remove from the heat and let pears cool in syrup covered.

PASTRY CREAM - In a sauce pot, bring milk and vanilla to a boil. Remove from heat and set aside. In a mixing bowl, whisk together egg yolks, the whole egg, and granulated sugar until slightly thickened. Sift in all-purpose flour. Temper the egg mixture by streaming in ¼ of the the boiled milk/vanilla mixture while vigorously mixing to prevent curdling. Place a strainer over the sauce pot with the remaining milk/vanilla, and strain the egg mixture in. Turn the heat back on to medium-low and cook custard for another 2 minutes whisking swiftly until thickened and falls from the whisk in ribbons approx. 5 minutes. Remove the pot from the heat, and pour creme into a cold bowl or dish. Cover with cling wrap, making sure the wrap is in contact with the surface of the cream, and chill in the fridge until ready to use.

ALMOND CREAM - Prepare the almond part of the filling by whipping the softened butter and granulated sugar until fluffy, then fold in the almond meal and mix until smooth. Cover and chill in the same manner as the pastry cream.

Preheat the oven to 350°F / 177°C and grease a 7 or 8 inch tart pan with softened butter or non-stick spray, making sure to coat each nook and cranny.

Remove the chilled tart dough from the fridge, and on a lightly floured surface, roll out until ¼ inch thick. Gently lift it, and place into the tart pan. To prevent tearing, lift the edges of the dough and ease it gently into the crevices rather than pressing and stretching the dough. Use a sharp knife to slice off any excess.

Remove the chilled pastry cream from the fridge, and beat in a mixing bowl until smooth and fluffy. Fold in the almond cream and stir in rum (if using). Fill the tart shell with the frangipane filling and smooth into an even layer with a spatula.

Remove the poached pears from the syrup with a slotted spoon or spatula, set aside the syrup, and slice horizontally into ⅛ inch slices. Press the pears gently so they sit at a slight angle, then slide a spatula underneath to life and place on top of the filling. Top with flaked almonds, then dust with powdered sugar.

Bake for 30-35 minutes or until the filling is golden, and cook through. Check by inserting a knife into the filling, it should come out clean. Let cool before removing from the tart pan.

To glaze, heat up the poaching syrup, and brush overtop the slightly cooled tart. Lightly dust the edges of the tart with powdered sugar to finish. Serve and enjoy the same day for optimal yumminess.