Pear, Dried-Cherry and Almond Galette

INGREDIENTS

• 1/4 cup sliced almonds
• 1 17.3-oz. box frozen puff pastry (2 sheets), thawed
• 3 1/2 ounces almond paste, cut into small pieces
• 5 tablespoons sugar
• 2 large eggs
• 3 tablespoons unsalted butter, at room temperature
• 1/4 teaspoon almond extract
• 2 tablespoons all-purpose flour
• 2 ripe but firm Bosc pears (about 1 1/4 lb.), peeled, cored, halved, sliced crosswise 1/4-inch thick
• 1/3 cup dried cherries