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1
Preheat the oven to 425.
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2
On a work surface, sprinkle the top of the pastry with 1/4 cup of the sugar and, using a rolling pin, roll the sugar lightly into the dough.
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3
Flip the pastry and sprinkle with another 1/4 cup of the sugar.
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4
Roll out the pastry to a 12-by-16-inch rectangle.
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5
Using a 4-inch round plate as a template, cut out six rounds of pastry.
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6
Transfer the pastry rounds to a parchment paperlined baking sheet and poke them all over with a fork.
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7
Top with another sheet of parchment and baking sheet and bake for 20 to 25 minutes, until the pastry is lightly browned.
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8
Remove the top sheet and parchment paper and bake the rounds for 10 minutes longer, until caramelized.
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9
Slide the paper and pastry rounds onto a rack and let cool.
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10
Meanwhile, in a very large skillet, melt 2 tablespoons of the butter.
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11
Add the pears and cook over high heat, tossing gently, until barely softened, about 2 minutes.
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12
Add the remaining 1/4 cup of sugar and cook over high heat, stirring occasionally, until lightly caramelized, about 5 minutes.
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13
Remove the skillet from the heat and add the pear brandy.
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14
Return the skillet to the heat and cook until the liquid is nearly evaporated, about 2 minutes.
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15
In a small skillet, melt the remaining 1/2 tablespoon of butter.
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16
Add the sliced almonds and cook over high heat, stirring, until golden, 3 minutes.
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17
Transfer the almonds to a plate and sprinkle with salt.
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18
Dollop the creme fraiche on the pastry rounds and top with the pears and almonds.
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19
Serve right away.
