You need:
A spring form pan or cookie sheet for baking on.
Thaw the puff pastry.
First made the frangipane
combine 4oz. melted butter
1/2 cup sugar
2 eggs
mix these 3 ingredients and then cool slightly.
add to tsp pure vanilla and 2 tsp pure almond extract. (bve sure it is pure)
now add in 1 1/2 cups of flour
a bit of lemon zest
Roll out the pastry a bit. I like to cut the edges to make it round, but not necessary.
Wet the pan and then put the pastry down.
Using a folk prick the pastry, leaving an 1" around the edges
Pears:
I used 3 small pears, but you will have to gage depending on your pear size.
slice off the top and bottom of the pear
slice it down the middle length wise
I use a melon scoop to scoop out the seeds
lay flat on cutting board and slice 1/4" slices
Assemble:
scoop and spread 1/2 the frangipane onto each crust
fan out the pears leaving them overlapped a bit
fold the 1" of crust over the pears at the edge
Glaze:
put a scoop of apricot jam in a cup
add a couple TBL of water, stir
spoon or brush this over the pears
Bake:
350 degrees
45 minutes or til crust puffed and golden