Title: Phyllo pear tart
 Categories: Low-fat/low, Pies & past, Fruits
      Yield: 8 Servings
 
      8    Sheets phyllo dough
      2 ts Granulated sugar -- divided
    1/3 c  Vanilla wafer crumbs --
           Plus
      4 ts Vanilla wafer crumbs
      3 lg Pears
      2 tb Apricot preserves
      2 ts Light margarine
    1/8 ts Cinnamon
           Confectioner's sugar
 
  1. Heat oven to 350F.  Lightly coat large cookie sheet with vegetable
  cooking spray.
  
  2. Place 2 phyllo sheets on cookie sheet; spray again. Sprinkle with
  1/2 teaspoon sugar and 1 teaspoon wafer crumbs. Repeat, layering
  phyllo 2 sheets at a time, sugar crumbs, overlapping phyllo each time
  to make a full circle.
  
  3. Crumple edges of phyllo toward center to form a ruffled 10-inch
  round crust.  Spray edge lightly. Bake 8 minutes.
  
  4. Peel, core, and thinly slice 2 pears.  Core and slice remaining
  pear. Sprinkle remaining 1/3 cup wafer crumbs evenly over flat area
  of crust. Arrange peeled and unpeeled pears alternately in circle on
  top.
  
  5. Heat apricot preserves, margarine, and cinnamon in saucepan over
  low heat until melted; brush over pears. Bake tart 20-25 minutes,
  until pears are tender.  Sprinkle tart with confectioners' sugar.
  Serve warm.