Step 1

Place a rack in lower third of oven and preheat to 375°. Whisk ½ cup (60 g) almond flour or meal, ¼ cup (50 g) granulated sugar, 2 Tbsp. all-purpose flour, 1 tsp. ground cardamom, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Add 4 Tbsp. unsalted butter, melted, slightly cooled, 1 tsp. almond extract, and 1 large egg and whisk to combine. Stir ½ cup (80 g) finely chopped candied ginger into almond cream with a rubber spatula.

Step 2

If using a 17.3-oz. package of frozen puff pastry, preferably all-butter, thawed, with 2 sheets, stack sheets and roll out on a piece of parchment paper to ⅛" thick.

Step 3

If using a 14-oz. package of frozen puff pastry, preferably all-butter, thawed, with 1 sheet, gently roll out on a piece of parchment paper just to smooth out any creases.

Step 4

Transfer pastry on parchment to a rimmed baking sheet. Using a paring knife, score about a ½" border around all sides, cutting about halfway through. Prick pastry within border in several spots with a fork (this will keep pastry from rising too much as it bakes).

Step 5

Using an offset spatula, spread almond cream evenly over pastry, staying inside border. Fan two 15-oz. cans pear halves in light or heavy syrup, drained, thinly sliced, over almond cream. Lightly beat remaining 1 large egg in a small bowl just to blend, then brush pastry border with egg. Sprinkle border with ¼ cup (30 g) sliced almonds and gently press to adhere.

Step 6

Bake galette until pastry is puffed and golden and almond cream is no longer wet, 30–40 minutes. Reduce oven temperature to 350° and continue to bake until pastry is deep golden brown and bottom is crisp, 20–30 minutes longer. Let galette cool on baking sheet 5 minutes, then, using parchment paper, slide onto a wire rack; let cool completely.

Step 7

Just before serving, heat 2 Tbsp. honey, remaining 1 Tbsp. unsalted butter, room temperature, and remaining ¼ tsp. Diamond Crystal or Morton kosher salt in a small saucepan over low, stirring occasionally, until butter is melted, about 2 minutes. Brush honey butter over galette, then sprinkle lightly with flaky sea salt. Serve with whipped cream or vanilla ice cream if desired.