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Peel pears, leaving stems intact. Cut pears in half lengthwise; use a melon baller or small spoon to remove cores. Meanwhile, in a medium saucepan, combine apple juice, water, maple syrup and maple extract. Bring to a boil. Add pear halves. Return liquid to simmering. Simmer, covered, for 15 to 20 minutes or until pears are just tender. Remove from the heat and transfer the pears and poaching liquid to a bowl; cool slightly. Cover; chill for at least 2 hours.
Preheat oven to 350°F. In a food processor, process pecans until finely ground. Add flour and confectioners’ sugar; process to combine. Add cold butter. Cover and pulse until the mixture forms fine crumbs (the dough will look dry). Press the mixture onto the bottom and 1 1/2 inches up the side of a 9-inch springform pan. Line the crust with a double thickness of foil. Bake for 15 minutes. Carefully remove foil. Bake for 5 to 7 minutes more or until edge is lightly browned and bottom looks dry. Cool on a wire rack.
In a heavy medium saucepan, combine granulated sugar, 2 tablespoons cornstarch, salt, cinnamon and cloves. Add half-and-half (or cream); stir to combine. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from the heat. Gradually stir about 1 cup of the hot mixture into beaten eggs. Return all of the egg mixture to the saucepan. Stir in ginger. Cook and stir until bubbly. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Place saucepan in a large bowl of ice water. Stir the mixture for 2 minutes to cool quickly.
Pour the filling into the baked crust, spreading evenly. Cover the surface with plastic wrap and chill for at least 4 hours or until firm.
Remove chilled pears from poaching liquid; set aside. Transfer 1/2 cup of the poaching liquid to a small saucepan. Discard the remaining poaching liquid. Add the remaining 1 1/2 teaspoons cornstarch to the pot. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Transfer to a small bowl; cover with plastic wrap; cool to room temperature.
Just before serving, slice pear halves to but not through the top to form fans. Arrange the pear fans in the center of the tart to form a circle, placing the stem ends in the center of the tart. Drizzle the cooled glaze evenly over top of tart.
Using a sharp thin knife, loosen crust from side of pan. Remove side of pan before serving.