Pear and Frangipane Crostata with Raspberry Vinegar Glaze

Name: Pear and Frangipane Crostata with Raspberry Vinegar Glaze
Ingredients: 5 ounces almond paste, crumbled (about 3 3/4 inches of a 5 1/2-inch log); 3 tablespoons butter, room temperature; 2 tablespoons all purpose flour; 1 large egg; 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 3 large firm but ripe Bosc pears, peeled, halved, cored, cut into 1/3-inch slices; 5 tablespoons sugar, divided; 1/2 cup black raspberry vinegar* or raspberry vinegar; Crushed pink peppercorns (optional)