Pear Tart

Today we're having a cook-off in the office. I made my famous (with a little help from Food Network) Pear Tart. It is always a hit at home and so I've decided to share it with you all....

All-purpose flour, for dusting

1 piece store-bought frozen puff pastry, defrosted according to package directions
1/4 cup raisins
1/4 cup of brandy
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 preserves
1/4 teaspoon of water
2 tablespoons dark brown sugar
1 tablespoon of cold butter; chopped into small squares.
 
 
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. Fold edges about 1/2-inch thick. Refrigerate while you prepare the toppings.
Combine the raisins and brandy in a small nonreactive bowl and set aside to allow the raisins to plump for about 10 minutes.
Mix together the goat cheese with the confectioners' sugar and the vanilla and mix until smooth.
Place the puff pastry onto the lined baking sheet and spread the goat cheese mixture over the puff pastry, leaving about a 1/2-inch border around the edges. Sprinkle the raisins and a little of the brandy liquid over the goat cheese; arrange the pear slices evenly over the goat cheese. Combine the apricot preserves or jam, whichever you have handy, with a small amount of water; in a small saucepan or in the microwave, melt the preserves. Brush the tart with the apricot preserves and sprinkle with the dark brown sugar and butter.
Optional: I like to sprinkle raw sugar for a little crunch.

Bake the tart until pastry is golden brown on the bottom and sides, about 25 minutes. Remove the tart from the oven and transfer to a wire cooling rack to cool. Serve the tart at room temperature. ENJOY!