Preheat your oven to 325° F (160° C).

On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use.

If using whole cashews, begin by grinding them down in your food processor. It may take 5 to 10 minutes for the cashews to begin releasing their natural oils and turn into a smooth paste, but don’t stop short, as it is important that there are no lumps.

Add your freshly processed cashew butter, or a store-bought version (available in many natural food stores), to your blender or food processor along with the water, maple syrup and vanilla. Process to combine. Smooth the cashew crème into your crust and set aside again.

To core and slice your pears, cut them in half lengthwise, and then cut each half into slices of about 1/8 inch thickness. There is no need to peel the pears, as the skins add extra flavor, texture and fiber.

Toss the slices with the sugar and cinnamon, and arrange them on top of your cashew crème.

Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate, sprinkle with powdered sugar and sliced almonds before serving. Serve warm.