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1
Combine water and sugar in medium skillet.
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2
Scrape in seeds from vanilla bean; add bean.
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3
Stir over medium heat until sugar dissolves.
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4
Add pear halves, cover and simmer 6 minutes.
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5
Turn pears over; simmer until just tender, about 6 minutes longer.
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6
Using slotted spoon, transfer pears to plate.
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7
If necessary, boil syrup until reduced to 3 tablespoons; reserve.
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8
Preheat oven to 400F.
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9
Line large baking sheet with foil.
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10
Roll out pastry on floured surface to 17 x 11-inch rectangle (scant 1/8 inch thick).
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11
Cut into six 4 1/2 x 5 1/2-inch rectangles (reserve remainder for another use).
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12
Cut off 1/2-inch-wide strip from each long side of rectangles, then cut off 1/2-inch-wide strip from each short side.
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13
Brush strips with egg glaze.
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14
Place 2 long strips, glazed side down, atop long edges of each rectangle.
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15
Place short strips, glazed side down, atop short edges; trim to fit.
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16
Transfer pastries to prepared baking sheet.
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17
Top each pastry with 2 slices almond paste.
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18
Thinly slice each pear half crosswise; fan slightly.
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19
Place 1 pear half in center of each pastry, arranging to fit.
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20
Bake tartlets until crusts are golden, about 25 minutes.
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21
Transfer to plates.
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22
Rewarm reserved syrup; brush over pears.
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23
Serve warm or at room temperature.
