Place 200g of caster sugar, red and port wines, spice and clementine juice and zest into a wide-based saucepan and bring to a boil. Once boiling, reduce to a simmer and add the halved pears. Simmer for 8-10 minutes, until just tender and turn off the heat. Set aside to cool in the syrup. Once cooled, gently lift the pears from the syrup and place them carefully on a tray. Do not throw the syrup away.
Preheat the oven to 160C. grease an 8inch fluted tart tin with a loose base or use individual tart shells.
Roll the pastry on a lightly floured surface, and lay in the prepared tart tin. Keep in the fridge until needed.
Next prepare the almond mixture. In a bowl, combine the ground almonds, the rest of the caster sugar, and butter, stirring until fully combined and smooth, then add the cornflour and again combine thoroughly. Stir in the eggs, one at a time, until you have a lighter batter.
Pour the batter into the tart base, then carefully layer the poached pears pieces on top.
Transfer in the oven and bake for 35-40 minutes, until set with a very slight golden-brown colour around the edges.
While the tart bakes, boil the poaching syrup for 10-15 minutes or until it becomes syrupy and pourable like a liquid honey. Remove from the heat and keep aside.
As soon as the tart comes out of the oven, using a pastry brush, glaze the tart liberally with the syrup.
Serve warm within a day.
