Make the pudding according to package directions for pie filling. Divide evenly among the six tart shells. Refrigerate 30 minutes or until serving time.
Place the fresh pears, water, Splenda, and cinnamon in a saucepan; stir to blend well. Cool slowly on medium low heat, stirring frequently, for 5 minutes. Lower heat to simmer and simmer until the pears are tender and the liquid is syrupy. Remove from heat and stir in the almond extract. Allow to cool completely.
To serve, top the tarts with the pears and top with a spoonful of whipped cream. Sprinkle with a dash of cinnamon, if desired.