Method

• 1.
  Peel pears, then rub with cut side of lemon to prevent browning. Halve and core, then rub with more lemon. Set pears aside, then pare lemon rind, discarding fruit.
• 2.
  Place red and white wine in 2 separate pans, each with 1 cinnamon quill, 1/2 cup (110g) caster sugar, half the rind and half the vanilla pod and seeds. Stir over low heat for 5 minutes to dissolve sugar, then add 4 pear halves to each pan. Poach over medium-low heat for 10 minutes or until just tender (this will depend on ripeness of the pears), then leave to cool in liquid.
• 3.
  Preheat oven to 180°C. Whiz butter, remaining 1/4 cup (55g) sugar, meal, vanilla extract and egg yolks in a processor until combined. Set frangipane mixture aside.
• 4.
  Roll out pastry on a lightly floured surface to a 12cm x 48cm rectangle. Place on a large lined baking tray. Lightly score a 1cm border around edge, without cutting right through. Prick area inside border with a fork and spread with frangipane. Pat pears dry with paper towel, reserving poaching liquid. Lay cut-side down on frangipane, alternating white and red pears head to tail about 1cm apart. Cut a strip of baking paper to fit over pears (leaving pastry border exposed) so pears don't dry out. Bake tart for 20-25 minutes until pastry is golden.
• 5.
  Meanwhile, for custard, gently whisk custard, yolks, sugar and cornflour in a pan over low heat until thickened. Cool slightly. Stir in liqueur. Whisk eggwhites to soft peaks, then gently fold into custard.
• 6.
  Carefully brush each pear with a little poaching liquid and dust with icing sugar. Cut into slices between each pear, then serve warm with custard.