Recipe courtesy of Emeril Lagasse
Total:
1 hr 30 min
Prep:
30 min
Inactive:
20 min
Cook:
40 min
Yield:
6 servings
Level:
Advanced

Ingredients

  • 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
  • Splash water
  • 2 tablespoons dark brown sugar
  • 1 teaspoon vanilla extract
  • 3 firm-ripe pears, cored and sliced as thinly as possible
  • 2 tablespoons apricot jam

Directions

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.

IDEAS YOU'LL LOVE

Rustic Pear Tart

Recipe courtesy of Ellie Krieger

Pear Gorgonzola Tart

Recipe courtesy of Giada De Laurentiis

Quick Pear Tart

Pear Pound Cake Tart

Recipe courtesy of No Author

Bourbon-Pear Rustic Tart

Honey-Glazed Apple Pear Tart

Recipe courtesy of Kelsey Nixon

Upside-Down Pear Cranberry Tart

Recipe courtesy of Heather Ramsdell

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

How to Live to 100

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Unique Sweets

2:30pm | 1:30c

Food's Greatest Hits

3:30pm | 2:30c

Food's Greatest Hits

4:30pm | 3:30c

Food's Greatest Hits

5:30pm | 4:30c

Food's Greatest Hits

6:30pm | 5:30c

Top 5 Restaurants

7:30pm | 6:30c
On Tonight
On Tonight
8pm | 7c
8:30pm | 7:30c
9pm | 8c
9:30pm | 8:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
12:30am | 11:30c
1am | 12c
1:30am | 12:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c