-
1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
-
2
On a lightly floured work surface, roll the puff pastry sheet to a thickness of between 1/4 and 1/8-inch.
-
3
Using a plate or other round template as your guide, cut the pastry to a 12-inch circle.
-
4
Refrigerate while you prepare the toppings.
-
5
Combine the currants and port in a small nonreactive bowl and set aside to allow the currants to plump for at least 20 minutes.
-
6
In a food processor, or using a hand mixer, combine the goat cheese with the confectioners' sugar and the vanilla and mix until smooth.
-
7
Drain the currants from the port and in a small saucepan reduce the port to about 1/4 cup.
-
8
Reserve the port reduction for serving.
-
9
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.
-
10
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.
-
11
Combine the apricot jam with a small amount of water; in a small saucepan or in the microwave, melt the jam.
-
12
Brush the tart with the apricot jam and sprinkle with the dark brown sugar.
-
13
Bake the tart until pastry is golden brown on the bottom and sides, usually 25 to 30 minutes.
-
14
Remove the tart from the oven and transfer to a wire cooling rack to cool.
-
15
Serve the tart at room temperature, drizzled with some of the port reduction.
