Pear Tart with Shortbread Crust
I do occasionally vary the topping. Usually it's cinnamon sugar, but sometimes it's just powdered sugar sifted on top after baking, or sliced almonds baked on top, or cinnamon sugar and almonds. It totally depends on what I have on hand and my mood.
You can make the crust the day before. Refrigerate until ready to fill. I prefer a thick shortbread crust, so you may have some leftover if you prefer a thinner crust. Next time cut it down. I also prefer not to blind-bake the crust; I like the softer bottom.
I like the simplicity of canned pears in juice. If you prefer to poach the pears, knock yourself out. I'm sure it will be even better.