Chocolate-pear tart

Yield: 6 Servings :

Ingredients:

9 TB unsalted butter
9 TB confectioners' sugar -- : sifted
1 1/2 c all-purpose flour -- sifted : unbleached : CHOCOLATE LAYER--
6 oz semisweet chocolate -- or : bittersweet
2 TB unsalted butter : POACHED PEARS--
2 c water
1 c sugar
1 ts vanilla extract
1 strip lemon peel -- (3 : inch)
1/2 cinnamon stick : Splash of Cognac
4 pears -- Bosc : GLAZE--
1 jar apricot preserves -- (12 : ounce)
2 TB cura=E7ao -- orange liqueur : or : pear brandy : GARNISH--
1/4 c sliced almonds -- toasted

Instructions:

To make the shortbread crust cream together the butter and sugar. Blend in= the flour to make a soft dough. Add 1 more tablespoon butter if the mixture= will not incorporate all the flour. Preheat the oven to 350F. Pat the dough evenly by hand into the bottom and= 1 1/2 to 2 inches up the sides of a 10-inch springform pan. Prick well= with a fork. Bake for 12 to 15 minutes until golden brown. Let cool= completely. Melt the chocolate and butter in a double boiler over simmering water.= Spread on the bottom and up the side a little to hide the 'seam' of the the= tart shell and let cool until the chocolate hardens. To Prepare Pears: peel stem halve and core the pears. (Photo tells me= that the pears were peeled by slicing; the roundness is sharpened into an= 8-sided geometry that is quite attractive.) Bring the water and sugar to a boil over medium heat in a large saucepan = stirring only until the sugar is dissolved. Add the vanilla lemon peel = cinnamon and Cognac and cook for 5 minutes. Add the pears and poach for 10= to 15 minutes until they can be easily pierces with a sharp paring knife.= Let cool in the syrup. For the glaze put the apricot preserves in a food processor fitted with the= steel blade and process until smooth. Strain and add the liqueur. To assemble drain the pears well pat them dry cut crosswise into l/4-inch= slices (as evenly as possible across all pears) and arrange carefully in= the tart shell stem ends at the center. (Photo shows 7-halves ~- not all 8= -- in the wheel.) Brush the pears with some of the apricot glaze and= sprinkle with the toasted almonds. Use a warm or heated sharp knife to cut wedges. (c) 1986 by Los Angeles County Museum of Art. NY: Clarkson N. Potter Inc. [mc-recipe: patH Sep 96] ~ - - - - - - - - - - - - - - - - -