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.
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.
Canola Oil Pie Dough:
Yield:Makes enough for 1 double-crust pie
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.