Made these pear tarts with a tiny piece of leftover pastry dough.
I just mould the dough into the bottom of these rings. Partially-bake the dough at preheated oven of 175C for about 15 minutes, then let it cool slightly. Fill the base with some almond cream and place one poached pear into the ring, press it down gently, so that part of the almond cream comes up to surround the pear. Cover the top of pear with foil and bake further at 175C for about 35 to 40 minutes.
The detailed recipe is here, but I reduced the portion. For almond cream, I used only 1/3 of the recipe.
These pear tarts are tasty on their own, but I don't mind having them with a scoop of vanilla ice-cream.
I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of "Not the Kitchen Sink!".