Best method of cooking an Almond PearTart decoration/top layer I followed this recipe yesterday because I made an pear tart for today. I still have some time to do the top layer but the recipe did not explain anything after that (or I missed it): Pears, milk, flour, almond, sugar, eggs and salt AND 2 PEARS FOR THE TOP LAYER (If you want the quantity in grams, I can also put it). The texture of it before baking was very similar to a cheese cake (and so does now after baking). It doesn't have any kind of crust underneath it.
This is how the top layer and cake should look like (The source is the recipe, a screenshot, I'm sorry I cannot do more).

Only two things come to mind, by seeing in the ingredients 2 pears for decorating:

Decorating regularly adding on top honey or sugar/cinnamon and burn it a little bit
Doing an pear compote (might be too sweet for the smooth sweet taste of this almond/peartart?)

The top layer of my cake looks brownish, so that might be the brownish color of the recipe picture... But I'm really not sure.
EDIT:
RECIPE::

500g peeled and cored pears
250g whole or semi milk
200g all purpose flour
100g ground almonds
180g sugar
3 large eggs
2 big pears for decorating
a pinch of salt


Mix all the ingredients in a blender until the batter is homogenic and pour it in a 23cm springform mould. Bake for 50-55 minutes at 180 degrees Celsius with top and bottom heat. If it is a bit raw (check with a toothpick as usual) you can leave it outside, so the residual heat will finish it
Personally, I would prepare it by slicing the pears and placing them decoratively on top of the batter in some pattern. Then I would add an egg wash to help it brown nicely during the bake. A pear compote would, in my opinion, not add enough texture to the finished product. If you use whole pear slices, you will get a bit of a contrast between the smooth custard of the tart and the (hopefully) slightly firm pear slices on top.