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