Ingredients

• 1/2 recipe Canola Oil Pie Dough, recipe follows
• 2 teaspoons cinnamon, plus more for garnish
• 2 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• Pinch kosher salt
• 1/8 teaspoon pure almond extract
• 2 large pears, thinly sliced
• 2 cups unbleached white flour
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 5-8 tablespoons cold water

Instructions

1. Preheat oven to 400-degrees F. Roll out Canola Oil Dough into a rectangle (it doesn't have to be perfect) and transfer to a baking sheet lined with parchment paper.
2. In a small bowl, combine cinnamon and sugar, set aside. In a medium bowl, combine 1 tablespoon of the cinnamon-sugar mixture, along with flour and salt - stir to combine. Add pears and almond extract, if using and toss well to coat the pears. Arrange pears in a single layer on the dough, leaving a 1/2 -inch border. Gently fold in the dough on each side of the tart, slightly covering the edges of the pears. Sprinkle with remaining cinnamon-sugar and bake for 40 minutes or until golden. Serve warm or at room temperature. Top each serving with an additional sprinkle of cinnamon, if desired.
3. Combine flour and salt in a medium bowl. Mix the oil and 5-6 tablespoons of the water in another bowl. Make a well in the center of the flour mixture and pour in the oil mixture. Mix with a fork until just combined (about 30 seconds). If it doesn¿t combine immediately, add 1-2 more tablespoons water. (The dough will be soft and smooth and a little less dense than traditional pie dough.) Divide into two balls. Chill or roll out immediately between two sheets of waxed paper.