Preheat oven to 400 degrees.

Thaw pastry puff: Line a cookie sheet with parchment paper, or use a silpat, place thawed pastry puff on top. Cover the pastry puff with a light kitchen towel so it doesn’t dry out, set aside away from the oven heat.

Glaze: Combine the maple syrup, cinnamon, and vanilla in a small bowl. Stir and stir until the cinnamon is finally incorporated into the syrup. Set aside.

Prep pears: Slice the pears in half lengthwise, core and slice in 1/8 – 1/4 inch slices widthwise. It doesn’t have to be exact; in the middle would be great. I did it by hand with a knife, but using a mandoline would ensure uniform slices. Layer your tart leaving at least 1/4 inch along the edges.

Add glaze: Using a silicon brush, lightly add the glaze to the pears and a light coat on the edges as well.

Bake: Place in the oven on the center rack for 40 – 50 minutes, turning halfway after 20 minutes. Once done, feel free to make a little extra glaze and brush over top to give it a little glisten. Sprinkle with slivered almonds. Serve warm.

Serves 6

Store: Leftover pear tart can be kept in the refrigerator in a covered container for 5 days. Reheat in an oven set to 350 degrees for 10 minutes.