Granola crusted yogurt pear tart

Ingredients

• 2 cups (500 mL) old fashioned rolled oats⠀
• ½ cup (125 mL) chopped pecans⠀
• 1/4 cup (65 mL) maple syrup⠀
• 1 1/2 tsp (7.5 mL) ground cinnamon⠀
• ¼ tsp (1 ml) salt⠀
• ¼ cup (60 mL) canola oil⠀
• Non-stick cooking spray and all-purpose flour for greasing and flouring the tart pan⠀
• 1 ½ cups (375 mL) 0% MF plain Greek yogurt⠀
• 1 tbsp (15 mL) maple syrup
• 1/2 tsp (2.5 mL) vanilla extract⠀
• 3 pears, preferably green or red Anjou, thinly sliced⠀
• 2 tbsp (30 mL) chopped pistachios⠀
• 1 tbsp (15 mL) honey ⠀

Instructions

1. Preheat the oven to 325°F.⠀
2. Start by making the granola crust. Mix first six ingredients together in a bowl to make granola. Use the bottom of the tart pan to trace a circle of parchment paper to line the bottom of the tart pan. Spray 9-inch tart pan with non-stick cooking spray. Place parchment cut out on bottom. Lightly flour the greased sides of the pan, tapping and removing excess flour. ⠀
3. Fill the tart pan with the granola and using a measuring cup press the bottom layer of granola evenly and press it against the sides. You may have extra granola that you can bake up to sprinkle on top. If you do cook the extra granola, stir frequently and remove when looks toasted, about 15-20 min..⠀
4. Place the tart pan on a baking sheet and bake for 20 to 25 minutes until golden brown. Allow the tart to cool enough to handle with your hands, about 15 minutes. Then, carefully, remove the side of the tart pan but keep the bottom of the tart pan under the granola shell. Allow the granola shell to cool completely. ⠀
5. Mix yogurt, 1 tbsp maple syrup and vanilla. Spread onto cooled granola. Top with sliced pears, chopped pistachios and a drizzle of honey. Slice and serve!

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