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" In bowl, stir flour, sugar, and 1/4 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in light corn-oil spread until mixture resembles coarse crumbs. Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition, until dough is just moist enough to hold together. Shape dough into a ball; wrap in plastic wrap and refrigerate 45 minutes or until well chilled. Meanwhile, prepare filling: Drain pear halves; reserve 5 of the largest pear halves for top of pie. Spoon remaining pears into 3-quart saucepan; with potato masher or fork, mash pears with brown sugar, cinnamon, and 1/4 teaspoon salt until almost smooth. Over medium-high heat, heat mashed pear mixture to boiling; reduce heat to medium. Continue cooking pear mixture until all liquid from pears has evaporated and mixture is very thick, stirring frequently, about 25 minutes. Cool pear mixture until lukewarm. Preheat oven to 425 degrees F. On floured surface, with floured rolling pin, roll dough into a round about 1 inch larger all around than 10-inch tart pan with removable bottom. Line pan with dough round, pressing onto bottom and up side of pan; trim edge even with top of pan. Reserve trimmings. With fork, prick bottom and side of dough in tart pan in many places. Line dough with foil. Bake crust 15 minutes. Remove foil; prick again; bake 15 minutes longer or until golden (if crust puffs up during baking, gently press it to pan with spoon). Meanwhile, reroll trimmings and cut into several leaf-shape pieces. Bake leaves on small cookie sheet on another rack during last 10 minutes of tart shell baking time. Cool tart shell in pan and pastry leaves on wire rack. Pour cooled pear mixture into tart shell. Cut reserved pear halves into thin slices; arrange sliced pears on pear mixture to cover entire top of tart. In small saucepan over low heat, heat apple jelly until melted. Brush pears with melted apple jelly. Garnish tart with pastry leaves. Each serving: About 215 calories, 6 g fat, 0 mg cholesterol, 170 mg sodium. Calories from fat: 25%."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4967/country-pear-tart-1010/?src=shelter_footer>