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1
Thaw puff pastry at room temperature for 20 to 30 minutes.
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2
Unfold.
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3
If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry.
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4
Preheat oven to 400 degrees F.
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5
On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle.
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6
Transfer to an ungreased baking sheet.
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7
With a dry pastry brush, brush away any excess flour.
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8
In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash.
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9
With the pastry brush, brush entirety of dough sheet surface with egg wash.
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10
Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry.
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11
Brush top of this rim with egg wash as well.
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12
Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will).
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13
Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer.
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14
Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter.
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15
Bake for 15 to 20 minutes or until puffed and golden brown.
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16
While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl.
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17
Stir to combine.
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18
Heat on high for 15 seconds at a time until preserves have melted, stirring each time.
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19
Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit.
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20
Set aside.
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21
Once tart has finished baking, remove from oven.
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22
Brush peach glaze over entire tart, both fruit and pastry.
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23
Cool to room temperature and serve.
