1 c. all-purpose flour
3 tbsp. shortening
1/4 c. cold water
1/4 c. chopped, blanched almonds
2 tbsp. sugar
1 egg, lightly beaten
2 c. water
2 tbsp. lemon juice
3 med. size, fresh pears
2 1/2 tsp. sugar
2 tbsp. slivered, blanched almonds
1 tbsp. butter, melted
1/3 c. low-sugar apricot spread

Place flour in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over the surface of the mixture; stir with a fork until all the dry ingredients are moistened. Shape into a ball; chill. Roll dough into a 12 inch circle on a lightly floured surface. Fit pastry into a 9 inch tart pan; trim excess pastry along edges. Set pastry aside.

Combine 1/4 cup almonds, sugar and egg in a small bowl, stirring well. Spread almond mixture over the pastry.

Combine water and lemon juice in a medium bowl, stirring well. Peel and core the pears. Dip pears in the lemon juice mixture, and drain well. Cut the pears in half vertically, and then cut into 1/8 inch thick, lengthwise slices, keeping the slices in order as they are cut. (You want the arranged slices to still look like a pear.) Arrange the slices over the almond mixture in the shape of 6 pear halves, letting slices fan out slightly. Sprinkle with sugar and top with 2 tablespoons slivered almonds. Drizzle with the melted butter.

Bake at 400 degrees F. for 40 minutes, or until golden brown.

Melt the apricot spread over low heat, stirring constantly. Strain spread; discard preserves. Carefully brush the spread over the tart. Remove the tart from the pan before serving.

Yield: 8 servings (200 calories per serving).