Roll out the dough, place in the tin along with the baking paper, prick the base firmly with a fork, top with the nuts. Arrange the pears in a rose design, spread on top of the dough with the skin facing upwards.
Mix the milk, cream, quark and vanilla paste, spread on top of the tart.
Approx. 40 mins. on the bottom shelf of an oven preheated to 200°C. Allow to cool slightly, remove from the tin and leave to cool on a rack.
Heat the nuts, sugar and water in a pan, keep stirring until the nuts have caramelized. Top the tart with the nuts, drizzle with maple syrup.