1

Place flour in a large bowl. Cut half the spread into 1cm pieces. Using your fingertips, rub in until the mixture resembles fine breadcrumbs. Add 2-3 tbs iced water and use a knife to mix until mixture starts to clump together and form a dough.

2

Gather dough into a ball and turn out onto a sheet of baking paper. Roll out to fit a 34cm x 11.5cm (base measurement) loose-bottom rectangular flan tin. Don’t worry if pastry breaks, just patch and press together where necessary. Refrigerate for 20 minutes.

3

Preheat oven to 180°C. Line pastry with a sheet of baking paper and fill with dried rice or beans. Bake for 15 minutes, then remove paper and rice and bake for a further 15 minutes or until dry and lightly golden. Cool. .

4

Meanwhile, half fill a medium saucepan with water and add stevia. Stir to dissolve. Add pears. Bring to a simmer, then cook for 10 minutes, turning occasionally, until just tender. Transfer to a plate and cool

5

Using an electric mixer, beat remaining spread and extra stevia until creamy. Beat in vanilla. Add eggs, 1 at a time, beating well between each addition. Fold in almond meal and extra flour. Spread into the pastry case. Cut pears in half lengthways. Use a melon baller or teaspoon to remove core. Cut into slices lengthways. Press pear into filling. Bake for 30 minutes or until set and golden brown. Cool completely.

6

Place apricot jam in a small bowl and microwave on High (100%) for 30 seconds. Brush over surface of tart. Leave to set, then cut into pieces to serve.