Pear-Frangipane Tart

Preheat oven to 400 degrees F. On lightly floured surface, unfold puff pastry sheet. With floured rolling pin, roll pastry into 11" by 11" square. Cut 3/4-inch-wide strips from each side of pastry square. Transfer square to lightly greased (or parchment paper–lined) cookie sheet. Brush edges of square with water. Place pastry strips on edges of square to form border, trimming as necessary. Prick center of square in many places with fork to reduce puffing during baking. Bake shell 14 to 15 minutes or until somewhat puffed and lightly browned.

Meanwhile, in food processor with knife blade attached, mix marzipan, egg white, sugar, flour, and rum until smooth. Remove pastry shell from oven. Immediately spread marzipan mixture evenly in shell. Return to oven and bake 9 to 10 minutes longer or until marzipan mixture is puffed and set in center. Cool on cookie sheet on wire rack. Transfer tart to cake stand.

Drain pear halves and place on paper towel–lined cookie sheet. Keeping pear shape intact, thinly slice each half crosswise into about 8 pieces. Arrange pear halves on marzipan mixture, spreading slices slightly.

At serving time, top with almonds and sprinkle with confectioners’ sugar. Using a serrated knife, cut tart in half, then cut each half into 4 slices.