Make the frangipane filling
In a food processor, combine 3-1/2 oz of slivered blanched almonds, 1/3 cup sugar, 2-1/4 oz soft butter and one egg yolk – blend well to form a smooth paste. Set aside.
Using one sheet of puff pastry, roll out slightly so that you can cut four 5-1/4″ rounds (or a size close to that). Spread about 3-4 tbsps of the frangipane on each round, making sure to not get it to close to the edges. Top with a small, peeled pear or pear slices.
Top with another round of puff pastry and press down around the edges to seal. Cut some decorative notches around the edges – approx. 12. Then with a sharp knife, make some swirls from the top of the pastry and swirled to the bottom being careful not to cut through the pastry, just score it. Put the pastries in the refrigerator to chill for about 20-30 minutes or longer.
Remove from refrigerator and brush each pastry completely with an egg wash (one egg mixed with one tablespoon of water blended)
Put into a reheated 375 degree oven and bake for 35-45 minutes or until golden brown. Cool completely and dust with confectioners sugar if desired.