Peal the pears.

Heat the water in a pot.Add the raspberries and the sugar.

Drop the whole pears inside and simmer for 45 minute to 1 hour till a fork can be inserted in the pears easily.

Leave it overnight in the poaching liquid so that the flavour and the colour can deepen.

Cut the butter into cubes and keep in the freezer for 15 minutes.

Mix the salt and cocoa into the flour.

Take the butter out of the freezer and start rubbing into the flour.This is sort of a pinching motion.

The butter cubes should have gotten mixed into the flour forming pea sized clumps.This process will take at least 10 minutes if the butter is properly chilled.

Add the chilled water and combine the ingredients to make a ball of dough.Knead as little as possible.If the dough is roughly coming together its enough.Add more water only if required.

Cover in cling film and put in the fridge for at least 2 hours.

Take the dough out of the fridge 5 minutes before you have to roll.

Roll the dough with some loose flour to ⅛ to ¼ an inch thickness.Roll the pastry an inch more than the size required so the edges come clean.

Gently transfer on the pie pan and trim the excess dough off. Cover with a plastic wrap or inside a plastic bag and refrigerate for at least ½ hour.

Preheat the oven to 180 degrees.

Poke holes in the pastry with a fork.Cover with a butter sheet(parchment paper) and add pie stones or any heavy grain/pulse like Rajma/Chickpeas or rice.

Bake for 10 minutes.

Remove the pie stones and the parchment paper and bake for another 10 minutes.

Whip the butter and Sugar together. Add the flour, vanilla essence and cocoa to it and mix with hand or spatula

Add the egg and mix it all together.

Add the almond powder.

In your pre baked tart shell of choice.Add the frangipane first.Level it with a spoon.

Slice and core(take out the core)of the pears.Place the poached pear in any design you want over the frangipane.

Garnish with flaked almonds.

Bake in a preheated oven for 20 minutes at 180 degrees till the frangipane looks browned and just set.It might still jiggle a bit but will set once the tart cools.(the baking time will vary if the tart is bigger or smaller)