Preparation

1. Melt 11/2 tablespoons of the butter in the bottom of a 9-inch skillet. Sprinkle with 6 tablespoons of the sugar. Arrange pear halves, seven halves in a circle and one in the middle on top of the sugar. Pre-heat oven to 400 F. Cover skillet, and place over medium-low heat to cook without stirring for about 15 to 18 minutes or until the juices are caramelized and bubbly. Cook, still covered, an additional 5 minutes in the oven. Set aside while you work with the phyllo.
2. Combine the remaining 1 1/2 tablespoons of butter with the walnut oil into a microwave-safe container and melt in the microwave for 30 seconds. Lay one sheet of phyllo on a flat work surface and brush with 1/3 of the butter/oil mixture; sprinkle with 1 1/2 teaspoons of the remaining sugar and 1/2 teaspoon of cinnamon. Repeat procedure with the two remaining phyllo sheets, butter/oil mixture and sugar. Your last layer will be the sugar. Fold in the corners of the phyllo to simulate a circle the size of the skillet. Carefully lift the prepared phyllo and place it on top of the pears. Sprinkle any leftover sugar on top of the tart and return the skillet to the oven to bake an additional 15 - 20 minutes or until the phyllo is browned and the filling is bubbly. Allow to cool for 5 minutes.
3. Invert the tart onto a plate by placing the plate on top of the tart. Cut tart into 6 wedges and serve.
4. This recipe does not meet MHelathy Guidelines. 1/2018