Heh...but started to think...
OK, I cheated on the crust. I had some prepared pie crust in the fridge, and it was fine, and not at all soggy. I look around at a few different recipes for tarts, considered the ingredients on hand, and thought about what spices might taste fine with pears. Then I saw the word "roasted" and moved ahead!
Basically, I cored and sliced up the pears thinly, and placed them on a broiler pan, and added about 1/4 teaspoon of ground cloves, 1/4 teaspoon of cinnamon, and grated fresh ginger over the lot. I put them under the broiler until the edges of the pears were browning, and threatening to turn black.
Meanwhile, I took 2 tablespoons loosely packed brown sugar, a shot of tequila, and the juice of a lime and heated it to dissolve the sugar. I grated more ginger into the mixture (the kitchen smelled amazing at this point--I thought someone was burning a seasonal candle!), and added a bit of flour for thickening, so I could use the mixture to coat the roasted pears. And that's what I did next. All the pears went into the pot, and I stirred it about gently (the pears were pretty delicate by now). I sprinkled a bit of flour on the crust, and poured in the whole mixture, which was juicy, but not runny. I turned the edges of the crust over the pears at the edges, leaving the tart mostly open. Baked at 375 til the edges turn brown--you know--like crust...35 minutes? More or less?
4-5 overripe pears with the bruised and bad bits removed, peeled and cored, sliced thinly
1/4 tsp ground clove
1/4 tsp cinnamon
1 tsp grated fresh ginger
1 slightly short shot of tequila
juice of one lime
2 tbs brown sugar
a tsp of flour+a bit for dusting the crust before adding the pear mixture
more ginger, more clove...maybe a pinch of salt
some kind of crust in some kind of pie tin or tart plate