Mix the pears with the 2 tablespoons of sugar in a medium bowl. Set aside for 30 minutes while the puff pastry is defrosting on the counter.

Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

Unfold the pastry sheet and place it on the prepared baking sheet. Roll it out so that it's a few inches bigger all around.

In a small bowl, beat together the cream cheese and ½ cup sugar either by hand or using an electric hand mixer. Gently spread the cream cheese mixture on the pastry dough.

Drain any liquid from the pears and place the slices on top of the cream cheese in neat, overlapping rows, leaving ½ inch all around the outer edges of the pastry sheet.  Sprinkle with cinnamon.

Bake the tart for 16 to 20 minutes or until the edges of the pastry are golden brown.

Cool for at least 15 minutes before serving.

Technique Tutorial:  The best way to roll out pastry dough is usually a rolling pin.  If you don't have one, a tall drinking glass or wine bottle will do the trick.