Roll out and trim the puff pastry to get a 23-cm (9-inch) square.
With a knife, carefully cut a 1-cm (1/2-inch) strip of dough on all sides of the square.
Brush all the edges of the remaining square with milk and stick the strip of dough to it. Brush the top of the strip with milk and sprinkle with the sugar.
Cut the pears in half and core with a melon baller. Slice the pear halves very thinly and immediately place in lemon water.
Spread the applesauce over the dough without touching the rim. Place the pears on the applesauce with the slices slightly overlapping each other.
Bake in the lowest position of the oven for about 25 minutes. Brush the pears with the warm apricot jam.
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