Pear and almond cream tarte fine

1. Preheat the oven to 190°C (375°F). Place the rack in the lower part of the oven.
2. On a floured work surface, roll out the puff pastry to form a square about 23 cm (10 inches) on each side. Cut into 6 rectangles.
3. Prick the centre of each rectangle with a fork, leaving a 0.5 cm (1/4 inch) border. Place the rectangles on a baking sheet lined with parchment paper.
4. In a small bowl, whisk together the egg yolk and 1 tbsp of water. Brush the edges of the rectangles with this egg wash and refrigerate for 30 minutes.
5. In another bowl, whisk together the almond cream, egg white and ground almonds. Spread the mixture up to 0.5 cm (1/4 inch) from the edge of each rectangle. Top with the sliced pears.
6. In a small bowl, mix together the sugar and fennel pollen. Sprinkle over the pears.
7. Bake for 18 to 20 minutes, or until the puff pastry is golden brown. Serve hot or warm, and accompany with vanilla gelato if desired.

Note: Can be prepared the day before. Store at room temperature in an airtight metal container. Reheat in the oven at 180°C (350°F) for 5 to 6 minutes.