On a lightly floured surface roll out the puff pastry into a 14-by-11-inch 35-by-28-cm rectangle. Scatter the almond flakes and sugar on.
How to assembly puff pastry pears.
Pear puff pastry recipes. Roll out one sheet of puff pastry according to package directions keeping square. Arrange the pear slices in a single layer over the pastry leaving a 1-inch 25-cm border uncovered. 20 – 25 min.
Spread the puff pastry on a work surface lightly coated with flour and roll out to to fit the tin. Line a baking sheet with parchment paper. Brush pear all over with egg wash.
Remove chilled pears from poaching liquid. Encase body of pear with strips of puff pastry. Transfer the pastry to the prepared baking sheet.
Spread the ground almonds over the pastry and arrange the pear slices in a decorative circle pattern. Brush the top of the pears with the remaining butter mixture and sprinkle with the demerara sugar. Mix sugar cornstarch lemon juice crystalized ginger and sliced pears.
Pour pear mixture into center of puff. Line the tin with the pastry and prick several times with a fork. At 180C350F until golden.
Allow to pears to drain on paper-towel lined plate. Sprinkle tarts with sugar then with some slices of butter and bake for approx. Repeat with remaining pears and puff pastry.
Transfer to a parchment. Leaving a 34 border layer the pear slices on top of the puff pastry alternating directions to create a wave-like pattern. Cover bottom of pear with a square piece of puff pastry.
Starting at the bottom of a pear wrap a pastry strip around pear adding additional strips until pear is completely wrapped in pastry. Bake for 15-18 minutes or until the pastry.