Preheat oven to 200C. Line a baking tray with baking paper.
Cut two rectangles 10cm x 20cm from first sheet of puff pastry. Lay the rectangles on a baking tray lined with baking paper and, using a fork, prick the pastry all over to prevent it from rising.
With second sheet of puff pastry, cut 2cm wide strips that will make up the borders of the tart case. You will need 8 that are 20cm long and 8 that are 10 cm long.
Brush the long edges of the pastry rectangles with water and place the border strips on either side. Brush the border strips with a bit more water and place another pastry strip on top to form a double layer. Do the same with the short edges on both cases.
Bake tart cases for 20-25 minutes until golden. Let cool completely.
Meanwhile, make the spiced pears by slicing the cheeks off each pear. Leaving the top end intact, slice the pears thinly to create a fanned cheek.
In a large fry pan, melt the butter on low heat until it is foaming. Add the sugar, spices and vanilla. Stir to combine. Gently place the pears in the pan, flesh side down and cook on low for 10 minutes or until pears are tender but still hold their shape.
Remove pears from pan and place on a tray. Reduce the remaining syrup in pan by half or until it is thickened and sticky. Pour over pears and cool, approximately 20 minutes until ready to serve.
To assemble, divide the custard evenly between the cooled tart cases. Gently place pears on top of custard and drizzle with sauce. Serve immediately.
If you like this, why not try using apple instead of pears and you could also add a handful of raisins or dried cranberries to add a fruity kick to your tart.