Pear Tart

• Zest of 1/2 orange
• Zest of 1/2 lemon
• 6 tablespoons sugar
• 1/4 teaspoon ground cloves
• 1 tablespoon orange juice
• 1 1/2 teaspoons lemon juice
• 4 firm, ripe Bosc pears (about 2 pounds), peeled, quartered, cored and cut into 1-inch wedges
• 6 sheets phyllo dough, defrosted
• 4 tablespoons unsalted butter, melted
• 3/4 cup chopped walnuts

1. Place a rack in center of oven, and heat to 375 degrees.
2. Place orange and lemon zest in bowl of a food processor, and pulse with sugar and cloves until powdery.
3. With the machine running, pour the orange and lemon juice through the feed tube.
4. Process until fairly liquid.
5. Scrape mixture into a medium mixing bowl.
6. Add pears, and gently toss to coat.
7. Place one sheet of phyllo dough lengthwise on a cookie sheet.
8. Brush it with melted butter.
9. Top it with a second sheet, and brush with butter.
10. Place a third sheet of phyllo crosswise to cover half of the previous layers.
11. Leave some of the dough hanging over each side.
12. Brush with butter.
13. Repeat with another sheet of phyllo, this time covering the other half of the layers.
14. Place another sheet lengthwise, and brush it with butter.
15. Place the last sheet on top, but do not brush it with butter.
16. Sprinkle walnuts in the center of the dough, forming a round 8 inches in diameter.
17. Spoon pears over nuts.
18. Loosely fold the phyllo up and over the pears; there will be a space in the center where the pears show through.
19. Parts of the dough should stick up like a pocket handkerchief.
20. Bake for about 25 minutes, or until the phyllo is golden and the pears are tender.
21. Carefully slide tart off pan onto a serving plate, using a spatula, if necessary.

orange, lemon, sugar, ground cloves, orange juice, lemon juice, firm, phyllo, unsalted butter, walnuts

Taken from cooking.nytimes.com/recipes/9534 (may not work)