In a large mixing bowl, blend together your plain flour, icing sugar, and a pinch of salt. Cut in the chilled unsalted butter until the mixture resembles coarse crumbs. Add in the egg and mix until a dough forms. Wrap and chill for at least 2 hours.

Preheat your oven to 170°C. Roll out your shortcrust pastry to about 3mm thick, line the tart case, then chill again for 30 minutes and freeze until solid.

In a saucepan, mix water, white wine, caster sugar, cinnamon stick, star anise, and split vanilla pod. Bring to a simmer and add pears. Poach for 45 to 60 minutes until tender; cool in liquid.

Beat softened unsalted butter with icing sugar and orange zest until fluffy. Add eggs one at a time, mix well, then fold in almond meal and salt.

Spread a layer of orange marmalade on the bottom of the tart shell. Pipe frangipane into the shell, arrange poached pears on top, and sprinkle with almond flakes.

Bake for 30 to 45 minutes until golden brown and set. Allow to cool slightly before glazing.

Brush the pears with simple syrup for shine, cool completely, dust with icing sugar, and serve with ice cream or whipped cream.