1 package rolled out frozen puff pastry thawed for 2 hours on the counter
4 ripe Bartlett pears peeled, cored and sliced as shown above
3/4 cup sugar
1/3 cup flour
1/3 cup melted butter
1 1/2 teaspoon vanilla
1.Roll out the puff pastry to fit the tart pan .. . even if the puff pastry is the right size to begin with roll it a bit thinner . . . .
2.Lay the puff pastry in the tart pan and roughly cut the edges and sort of twist them a bit. . .to hold some almonds. .
3.Then. . .lay your pears in the crust. . .nice and symmetrical. .
4.In the blender put the rest of the ingredients. . .and pour on top of the pears.
5.Brush the edge of the pastry with some egg white or milk and sprinkle sliced almonds around the edge.
6.Bake at 375 for about 35 minutes. . .or until golden brown.The result is a light tender pastry that holds the pear custard.
7.Serve with a scoop of vanilla ice cream or a dollop of whipped cream.