Pear Tart with Goat Cheese and Port

Total Time:
1 hr 30 min
30 min
20 min
40 min

6 servings

  • All-purpose flour, for dusting
  • 1 piece store-bought frozen puff pastry, defrosted according to package directions
  • 1/4 cup currants
  • 1 1/2 cups ruby port
  • 1 (4-ounce) log mild goat cheese
  • 1/4 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 3 firm-ripe pears, cored and sliced as thinly as possible
  • 2 tablespoons apricot jam
  • Splash water
  • 2 tablespoons dark brown sugar
  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

  • On a lightly floured work surface, roll the puff pastry sheet to a thickness of between 1/4 and 1/8-inch. Using a plate or other round template as your guide, cut the pastry to a 12-inch circle. Refrigerate while you prepare the toppings.

  • Combine the currants and port in a small nonreactive bowl and set aside to allow the currants to plump for at least 20 minutes.

  • In a food processor, or using a hand mixer, combine the goat cheese with the confectioners' sugar and the vanilla and mix until smooth. Drain the currants from the port and in a small saucepan reduce the port to about 1/4 cup. Reserve the port reduction for serving.

  • Place the puff pastry circle onto the lined baking sheet and spread the goat cheese mixture over the puff pastry, leaving about a 1-inch border around the edges. Sprinkle the currants over the goat cheese; arrange the pear slices evenly over the goat cheese, overlapping the slices to form a fanned out pattern. Combine the apricot jam with a small amount of water; in a small saucepan or in the microwave, melt the jam. Brush the tart with the apricot jam and sprinkle with the dark brown sugar.

  • Bake the tart until pastry is golden brown on the bottom and sides, usually 25 to 30 minutes. Remove the tart from the oven and transfer to a wire cooling rack to cool. Serve the tart at room temperature, drizzled with some of the port reduction.

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