This easy, impressive dessert from chef Ben Stenn showcases pears in a flaky puff pastry crust: “The pastry puffs up around the fruit and the juices cook down and concentrate the flavors.” Choose firm pears that will soften as they bake but still hold their shape. Serves 6 2 Starkrimson, Comice, Taylor’s Gold, or Bosc pears, plus more for serving 1 teaspoon almond flour 1 teaspoon sugar 1 teaspoon all-purpose flour 1/4 teaspoon cinnamon 1/4 teaspoon grated fresh nutmeg 1 10-by-15-inch sheet frozen puff pastry (8 1/2 ounces), thawed 1 egg white, lightly beaten Crystal sugar, for decoration Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Halve the pears, remove the cores and stems, and slice thinly. In a medium mixing bowl, toss the pear slices with the almond flour, all-purpose flour, sugar, and spices. Let sit for 5 to 10 minutes while you …