Blend flour, Splenda Granulated and salt in a food processor, add butter.

Using the on/off button turns until mixture resembles a coarse meal.

Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry.

Gather into a ball; divide into 2 pieces.

Wrap each in plastic, chill for 30 min to 2 hours.

Roll out 1 dough ball on floured surface to approximately 27 cm round.

Transfer to 23 cm pie dish.

Fold edge under, forming high-standing rim.

Set in the refrigerator while preparing the filling.

Combine pears, 3 tablespoons Splenda Granulated, 2 tablespoons lemon juice, lemon zest and salt in large nonstick skillet.

Cook over medium heat until pears are tender but still hold their shape, stirring frequently.

Add the blueberries and combine until defrosted.

Add 1 tablespoon of cornstarch to the mixture and combine well, keeping the mixture moist.

In case the mixture is too moist, add another tablespoon of cornstarch.

Transfer mixture to large bowl to cool down to room temperature.

Add filling to the cooled tart crust.

Preheat the oven to 180°C. Roll out second dough disk on a floured surface, cut into 1.5 cm – wide strips.

Arrange 10 strips diagonally across tart.

Gently press ends into crust edges.

Brush lattice with milk.

Bake the tart for 30 minutes at 180°C.

Reduce temperature to 160°C.

Continue baking until juices bubble thickly and crust is deep golden, if needed, cover the edges with foil if browning too quickly, continue baking for about 10-20 more minutes.