1. Preheat the oven to 400°F. Line a baking sheet with parchment.

2. Grate 4 of the pears into a mixing bowl. Add the sugar, mix well and set aside. 

3. Heat the oil in a medium saucepan over medium heat. Add the cumin seeds and cook until they sputter, about 1 minute. Add the cardamon pods, star anise and cloves, if desired. 

4. Stir the pear mixture into the spices in the saucepan. Add the ground cardamom, cayenne, cinnamon and salt and stir to combine. Cover the saucepan and cook over medium-low heat, stirring occasionally, until the liquid has evaporated and the mixture is glossy, about 30 minutes. Let cool to room temperature. 

5. Cut the remaining pears in half. Remove the cores using a melon baller or a teaspoon measuring spoon.

6. Thinly slice the pears crosswise into half-moon slices. Set aside. 

7. Roll out the puff pastry to a large square. Trim to a circle if desired. Place on the prepared baking sheet.  

8. Spread the pear marmalade on the pastry and shingle the pear slices on top, leaving 1 to 2 inches uncovered around the edges. Fold up the edges of the pastry over the filling to make a rim. 

9. Bake the tart until golden brown on the edges and the bottom is completely cooked, about 30 minutes. Let cool for 20 minutes before serving.