Preheat the oven to 400°F (200°C) and put a baking sheet in to heat. For the filling, place the red currant jelly and lemon juice in a small saucepan and heat gently over medium heat until melted. Remove from the heat.
Peel the pears and slice thinly. Add to the jelly glaze and toss to coat. Stir in the red currants.
Lay out 2 sheets of phyllo on top of each other. (Keep the third sheet covered to prevent it from drying out.) Cut into quarters. Separate the 8 pieces and coat with some cooking spray. Use them to line a 9-inch (23-cm) loose-bottomed tart pan, overlapping them slightly, scrunching and tucking in the edges.
Sprinkle the ground almonds over the bottom of the lined tart pan. Top with the pear and red currant mixture, spreading the fruit out evenly.
Cut the remaining sheet of phyllo crosswise in half and spray with cooking spray. Place one half on top of the other, then cut into 10 strips about 3⁄4 inch (2 cm) wide, trimming off excess pastry. Twist the doubled strips gently and arrange them in a lattice pattern over the filling, tucking in the ends neatly.
Place the pan on the hot baking sheet and bake until the pastry is crisp and golden brown, about 15 to 20 minutes. Serve warm.
Per serving: 170 calories, 3 g protein, 6 g total fat, 0 g saturated fat, 0 mg cholesterol, 28 g carbohydrates, 4 g fibre.