Prepare sweet short crust pastry.
Roll out the pastry to fit your dish leaving some extra. Lift up the pastry with a rolling pin and gently lay over the greased dish, easing the pastry down and around the sides. Fold the extra pastry back over the sides to create extra thickness. Press with thumb and forefinger to stick making sure the height of the pastry is just above the dish. Blind bake in the oven at 200°C for 10 mins.
Peel the pears and put in a saucepan with lemon, sugar, red wine and cinnamon stick and bring to boil. Reduce heat and poach the pears for 20 mins. Leave to cool. Break the chocolate into chunks and melt in a bowl over a saucepan of hot water. Preheat the oven to 200°C. Cream the butter and sugar together until it turns pale. Beat the eggs into the mixture interspersing with the almonds and the flour, then finally the melted chocolate. Spoon half the mixture into the cooled pastry shell. Halve the pears and arrange on top adding the rest of the mixture and sprinkle with the flaked almonds. Bake for 1 hour and serve warm, finishing with icing sugar.