In a large mixing bowl, combine the plain flour, icing sugar, and a pinch of salt. Use a pastry cutter to incorporate the cold, cubed unsalted butter until the mixture resembles coarse crumbs or wet sand. Add the beaten egg, mixing gently until a dough forms. Wrap in cling film and chill for at least 2 hours in the fridge to firm up.

Once chilled, preheat your oven to 180°C (350°F). Roll out the shortcrust pastry on a lightly floured surface to about 3mm thickness. Carefully line your tart cases with the rolled pastry, pressing it gently into the corners. Trim any excess pastry, then dock the base with a fork to prevent bubbling. Freeze the tart shells for 30 minutes.

In a large saucepan, combine the white wine, caster sugar, cinnamon stick, star anise, and citrus peels. Bring this mixture to a simmer over medium heat, allowing the sugar to dissolve. Carefully add the peeled pears, ensuring they are submerged in the liquid. Poach the pears for 45-60 minutes until tender, then remove the pan from heat and let the pears cool in the poaching liquid.

In a separate bowl, beat the softened butter and caster sugar together until light and fluffy. Add the eggs, one at a time, mixing well between each addition. Fold in the almond meal, plain flour, orange zest, and a pinch of salt until just combined. This almond frangipane mixture will create the luscious filling for your Pear Frangipane Tart.

Remove the chilled tart shells from the freezer. Spread a generous layer of orange marmalade across the bottom of each shell, creating a sweet base. Pipe the frangipane mixture evenly over the top, smoothing it out carefully. Arrange the poached pear slices artfully on top, and sprinkle the flaked almonds for added crunch and beauty.

Place your assembled tarts in the preheated oven and bake for 30-45 minutes or until golden brown on top. Keep an eye on them as they bake; the tarts should rise slightly and have a nice golden hue when done. A toothpick inserted into the frangipane should come out clean, indicating it is perfectly cooked.

Once baked, remove the tarts from the oven and allow them to cool slightly. Brush the poached pears with simple syrup for a glossy finish. Dust the tarts with icing sugar before serving to enhance their visual appeal. Enjoy the delicious aroma of your homemade Pear Frangipane Tart as it cools, ready to be sliced and shared!