Pear Tart

Combine walnuts and dates in food processor. Make sure you remove pits if dates have them and cut off end where stem was. Process until well mixed and ground, but not smooth. About 40 seconds. It should be a coarse texture when done. Press evenly into a 9 inch tart pan. Set in refrigerator while making the filling.

Squeeze the juice out of the lemon and combine with water in a bowl.

Slice pears by cutting into quarters. Cut out core and slice crosswise in 1/4 inch thick slices. Put into lemon water while you finish cutting pears. Drain well in colander when done.

Place pears in a large skillet with rest of the ingredients (excluding almonds) and cook for about 10 minutes, stirring frequently on medium heat.

Remove pears with a slotted spoon from hot pan to a bowl and cool completely.

Add in almonds and then reduce liquid to about half the volume and cool separately.

Spread pears evenly over crust. Brush syrup over pears.

Can be served right away or will keep in refrigerator until needed. Keep tart covered in refrigerator so it doesn't pick up moisture. Top with a little vanilla yogurt if desired.