1-2 ripe pears
1/2 tub Tofutti (better than) cream cheese
8 oz. firm tofu
2 tsp lemon juice
1/3 cup sugar
1/2 tsp salt
1 tblsp apricot jam
1 tblsp brown sugar
1/2 package Pepperidge Farm puff pastry sheets
8 inch springform pan
Step 1: Pseudo-Cheese and Pear-Slicing
Using a wisk or mixer, combine tofu and faux cream cheese. Once smooth(-ish), add sugar, lemon juice, salt, and a splash of water (no more than a tablespoon). Mix until consistent. Pour into a baking dish.
Bake at 400o F for 30-35 minutes, then remove from oven. Set aside.
While baking, halve, core, and slice the pears, making the pieces as thin as possible. You'll want to leave the skins on.
Step 2: Assembly
Unfold one of the sheets of puff pastry and place into the pan. Fold the corners down to make even edges, then press the edges up against the sides of the pan to at least 1 inch in height.
Spread the half-baked tofu mixture over the puff pastry crust, no more than half of the height of the crust itself. Arrange the pear slices on top, in a circle, the pieces overlapping. I used about three layers of pear slices, and wouldn't recommend any less.
You're almost there...
Step 3: Baking and Cooling
Place in the oven, over a sheet of aluminum foil, and reduce heat to 375o F. Bake for about an hour to 1:15. The tart is done when the puff pastry turns golden brown.
Let cool for at least 20 minutes.