Pear Tart with Goat Cheese and Port

TOTAL TIME: 1 hr 30 min
Prep: 30 min
Inactive Prep: 20 min
Cook: 40 min
 
YIELD: 6 servings
LEVEL: Difficult

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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.