Peel, core, and seed the pears.

Poach pears in red wine, water, sugar, and cinnamon stick for 30-40 minutes, or until soft. Cover with parchment to prevent floating.

Remove pears and pat dry. Reserve poaching liquid.

Reduce poaching liquid until syrupy (30-40 minutes).

Make the pastry: Whisk flour and salt.

Cream butter and sugar.

Add egg and mix.

Add flour mixture and form a ball.

Flatten, cover, and refrigerate pastry for 30 minutes.

Butter and flour tart shell.

Roll or pat pastry into the shell.

Prick the bottom of the pastry with a fork.

Cover and refrigerate for 15 minutes.

Preheat oven to 205°C (400°F).

Bake pastry case blind for 12-15 minutes. Cool.

Make chocolate frangipane: Cream butter and sugar.

Add eggs one at a time.

Mix in vanilla extract and ground almonds.

Add flour and melted chocolate, mix until combined.

Preheat oven to 180°C (356°F).

Spread chocolate frangipane in the cooled tart shell.

Fan out cooled pears and place on top of the frangipane.

Bake for 35-45 minutes, or until filling is set and pastry is golden brown.

Brush with wine syrup and serve.