• 4 tsp sugar, divided
  • 2 pinches salt, divided
  • 2 tsp cornstarch
  • ¼ tsp plus 1/8 tsp five-spice powder
  • 2 tsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 lb ripe Anjou pears (about 4)
  • 8 (13 / 18 in) sheets frozen phyllo, thawed
  • 1 tbsp apricot preserves with ½ tsp hot water to soften preserves
  • ¼ c pomegranate seeds
  1. Preheat oven to 400 F. Line a large rimmed baking sheet with parchment paper. 
  2. Combine 2 tsp sugar and a pinch of salt in a small bowl; set aside.
  3. Combine remaining 2 tsp sugar, cornstarch, ¼ tsp five-spice powder, and remaining pinch of salt in another small bowl; set aside.
  4. Combine lemon juice and vanilla in a medium bowl. Peel and core pears; thinly slice. Add pears to lemon juice mixture; toss gently. Sprinkle with spiced sugar mixture; toss.
  5. Unroll phyllo onto a clean work surface; keep covered with a sheet of wax paper topped with a damp kitchen towel. Place 1 sheet of phyllo on prepared pan; lightly coat with nonstick spray and sprinkle with ¼ tsp reserved sugar mixture. Top with a second phyllo sheet; repeat to make 8 layers.
  6. Spoon pears onto phyllo, not including all the juices (to prevent sogginess), leaving a 1-inch border. Turn phyllo edges up, sealing corners with a few drops of water. Bake 10 minutes. Reduce heat to 375F. continue baking until pears are tender and phyllo is golden and crisp, 15 minutes more.
  7. Brush softened preserves over pears; sprinkle tart with pomegranate seeds. Cool at least 10 minutes before cutting into 8 slices and serving.

Per serving (1 slice): 149 cal, 2 g total fat, 0 g sat fat, 192 mg sod, 33g total carb, 15 g sugar, 4 g fib, 2g prot. SmartPoints Value: 3