Graham Crackers (16 crackers)
Walnuts – chopped
Unsalted Butter
Splenda – (no calorie sweetener)
Nutmeg
Cinnamon
Allspice
Non-stick Flour Spray
Bosc Pears
Egg Substitute (1 extra large egg)
Yogurt - (non-fat)
Splenda – (no calorie sweetener)
All-Purpose Flour
Cinnamon
Balsamic Vinegar
Bosc Pears
Splenda – (no calorie sweetener)
Lemon Juice
Balsamic Vinegar
Water
Apricot Preserves - (reduced sugar)
Pears
Cut 4 pears in half. Using a melon baller or small spoon, remove center core of the pear. Using a small knife, cut off the stem.
Slice the middle of the core out of the pear and cut out the bottom of core. Cut pears into ¼ inch slices.
In a large bowl place : Sliced pears, 2 Tbsp Balsamic vinegar, 1 Tbsp Splenda (sugar) and ¼ tsp Cinnamon.
Gently mix together to allow pears to blend. Set aside.
Crust To form the crust your will need to crush both the graham crackers and walnuts.
This can be done in either a plastic bag using a heavy object or a food processor or large blender.
Place graham crackers into a large plastic bag (freezer bag). Using a rolling pin or heavy object, crush the crackers into small crumbs. Add walnuts and crush into small crumbs with the graham crackers.
Place crumbs into a bowl and add: Splenda, Cinnamon, Nutmeg and Allspice. Mix together to blend. Add Butter and mix to combine.
Squirt two - 6” or one - 9” baking dish with non-stick flour spray. Place ¾ of the mix into a baking dish Reserve ¼ of the crust mix for the top. Press down with your fingers to form a bottom crust.
Filling
Place into a bowl: Yogurt, Egg Substitute, Splenda, Flour and Cinnamon. Whisk together till smooth.
Pre-heat Oven to 325 degrees f.
Place into baking dish with crust: Blended pears, pour Filling mix onto pears and sprinkle on reserved crust mix.
Place into oven. Bake for 45 minutes. Remove from oven and allow to rest on baking rack for 15 minutes to cool.
Topping
Peel 2 pears. Remove core as before. Cut pears into ½ inch pieces.
In a sauce pot: Place pears, Splenda, Balsamic vinegar, Lemon juice and ⅛ cup Water. Heat to medium than lower to a simmer. Cook till pears are very soft. About 30 minutes.
NOTE: Add water as needed while cooking to keep pears moist…
Place cooked pears and 1 Tbsp of apricot preserves into a blender and pulse until pears are well blended and smooth.
Brush pear blend onto the top of cooked tart. (Allow tart to cool on rack for 15 minutes before adding pear blend)
Place tart in refrigerator 4 hours to overnight before serving
