Add the pears, sugar, and cinnamon to a bowl and mix well to combine. Set aside.

Slightly flatten the thawed puff pastry sheets and cut each sheet into 9 squares.

Place the pastry squares on a lined baking sheet.

Using a paring knife, lightly score a rectangle around the center of each pastry, about 1/2-1 cm from the edge.

Lightly poke the middle of the pastry with a fork.

Brush the egg wash around the edges of the pastry before layering 4-5 slice of pear to the middle of each tart.

Sprinkle turbinado sugar around the edges of the tart and bake for 15 minutes or until golden brown.

Cool on the pan for 10 minutes before transferring to a rack to finish cooling.