Preheat oven to 200 °C
Butter baking tin with butter and line the tin with pastry
Rest the tin in fridge while preparing the frangipane
Cream butter and sugar until light and fluffy
Beat one egg at a time until combined
Add almond meal, vanilla bean, cinnamon and cocoa powder - combine well
Spoon frangipane mixture into the tart base
Thinly slice pears and place on top of the frangipane mixture
Place in oven for 40 minutes until golden brown
Drop temperature to 180 °C after 10 minutes of cooking