For the Pears:

1. Combine 2 cups water with the sugar, vanilla and star anise in a saucepan over medium heat.
2. Bring to a shimmer and add the pears. Cover with a lid and reduce to low heat.
3. Keep the heat just below a shimmer and cook the pears until just tender, about 20-40 minutes.
4. Add the cranberries and cook until berries are soft and splitting, about 3 minutes.
5. Remove pears from liquid and let cool completely before slicing into crosswise into 1/2 inch slices.
6. Reserve some of the poaching liquid.

For the Crust:

1. Pre-heat the oven to 325 degrees.
2. Trim your defrosted puff pastry sheet into a 4.5-inch by 12-inch rectangle. 
3. Cut two additional 1-inch by 12-inch strips.
4. Transfer the dough to a sheet pan lined with parchment paper.
5. Using a pastry brush, brush the egg wash down the long edge of the pastry dough in thin, 1-inch strips. Then add the pastry dough strips on top.
6. Prick the pastry all over and refrigerate for at least 15 minutes.
7. Brush the puff pastry all over with the egg mixture. 
8. Then line the center of the dough with parchment paper and fill with pie weights, dry beans or rice.
9. Bake for 20 minutes, turning the pan halfway through. 
10. Remove the weights and parchment paper and bake for 3 more minutes or until golden brown. 
11. Remove from oven and let cool completely. If the center of the dough has puffed up, you can gently prick it with a fork to release the air.

For the Pastry Cream:

1. Combine the milk, vanilla extract and half the sugar in a sauce pan. Bring to a shimmer of medium-low heat.
2. In a separate bowl, whisk together the cornstarch and the remaining sugar, and then whisk in the egg yolks.
3. Whisking continuously, temper your eggs by adding 1/4 cup of the hot milk mixture to the eggs. Whisk well to combine.
4. Now add the egg mixture to the milk mixture and continue to whisk until the mixture starts to thicken. Watch carefully — this happens fast! 
5. Immediately remove from heat and add the butter and whisk until smooth.
6. Transfer the pastry cream to a bowl and cover with plastic wrap (put the plastic wrap directly on the surface of the pastry cream to prevent a film from forming).
7. Let cool completely.

To Assemble:

1. Transfer the pastry crust to a serving platter.
2. Spread 1 1/2 cups of pastry cream in a layer down the center of the pastry crust.
3. Place the pear slices onto of the pastry cream. You can add them in alternating directions, if desired.
4. Brush the pears lightly with the reserved poaching liquid.
5. Just before serving, garnish with toasted almonds and a dusting of powdered sugar.