Roll out pastry
to about 2 mm thick. Cut edges to form a 12-inch circle. Fold edges inward to form a 3-layer, 1 cm wide rim. Transfer dough on a parchment paper-covered baking sheet. Spread almond cream
evenly over the surface up to the rim. Layer pears in a circle over the surface and press into the almond cream
. Strew streuzel over the top and decorate with sliced almonds. Bake 20 to 30 minutes until golden.