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

decorating

Best Answer

Okay, maybe I did not explain properly what my problem was in the question, in which case I apologise. An already baked pear-almond cake recipe did not specify what to do with the top layer, so I baked it regularly without adding regular pear on top of the batter before baking it.

As a result, I thought of making an improvised pear syrup

2 pears
150g sugar
1/2 ts of vanilla extract (depending on your liking)
75ml water
Cinnamon

Boil the water with sugar and vanilla extract. Add the pears once everything has integrated. For the pears, I peeled, cored and cut them in thin slices and added them to the pot. Finally, add that to a tray/mold, add cinnamon to your liking on top, and bake for half an hour at 175 degrees Celsius.

Let it cool. What I did: brush the liquid of the syrup into the cake , add the pears in your decorating liking, and brush again a bit on top.

Final result:

Final advice after seeing it:

I think the best would have been to add the raw pears on top of the batter once it's on the tray/mold before baking it. I did not do it, so in order to fix it:

Adding less water might make the syrup more dense, which would be nice in this case
The green mould, as you can see, is quite small. I think the bigger and more spread the pears are, the better the final result will be for them
If you have flavourless gelatine, definetly it'd have been a good idea to add it on top of the pears. I didn't have so, bad luck.
BURNING with a kitchen torch on top of the syrup (or adding a bit more sugar and then burning) would give it a very nice texture and flavour in my opinon.