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1
In a small saucepan, boil the wine with the cinnamon sticks over moderately high heat until reduced to 1/4 cup, about 15 minutes.
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2
Discard the cinnamon sticks.
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3
In a 12-inch skillet, combine the sugar and water.
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4
Cook over moderately high heat, swirling the pan occasionally, until a light-amber caramel forms, about 5 minutes.
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5
Remove from the heat.
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6
Add the red wine syrup along with the butter and liqueur and cook to dissolve the hardened caramel, about 1 minute.
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7
Add the pear halves to the skillet and cook over low heat, turning occasionally, until the pears are tender and the pan juices are syrupy, about 20 minutes.
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8
Arrange the pears cut side up in the skillet with the thin ends pointing toward the center.
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9
Let cool for 30 minutes.
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10
Preheat the oven to 375.
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11
On a lightly floured work surface, roll out the pastry to a 13-inch square.
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12
Using the skillet lid as a template, cut out a 12-inch round.
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13
Cut four 2-inch-long steam vents in the pastry and lay it over the pears, tucking the edge into the skillet.
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14
Bake for about 1 hour and 10 minutes, until the pastry is deeply golden and risen.
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15
Let the tart cool in the skillet for 15 minutes, then very carefully invert the tart onto a large plate.
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16
Cut into wedges and serve with creme fraiche.
