PASTRY:

1 3/4 c. flour
1/4 lb. butter, cut in sm. pieces
1 egg yolk, slightly beaten with 2 tbsp. ice water
Pinch of salt
1 tbsp. lime juice
2 tbsp. sugar
2 tbsp. ice water

This pastry can be made by hand or in a food processor. If making it by hand, put the flour and butter in a bowl and cut the butter into the flour until the mixture resembles coarse meal. Add the yolk-water, salt, lemon juice and sugar. Blend until all ingredients are mixed and form a ball. Wrap in plastic and refrigerate for 20 minutes.

If using food processor, put all the ingredients in the bowl and process until the dough forms a ball around the blade. Remove and wrap in plastic and refrigerate for 20 minutes. Roll the dough out between 2 sheets of waxed paper, peel the paper away and fit the dough into a 10" pan. Cover and refrigerate tart shell.

POACHING PEARS:

Combine 2 1/2 cups water, 3/4 cup sugar and 1 tablespoon lemon juice in a pan. Bring syrup to a simmer and cook for 5 minutes. Peel 5 ripe-firm pears and halve lengthwise, core the center. Place the pears in syrup and simmer for about 15 minutes or until the pears are tender enough to be pierced easily with a fork. Remove and cool. Preheat the oven to 425 degrees. Prick the bottom of the tart shell all over and place in the oven. Bake for about 15 minutes or until lightly golden. Remove and cool.

CHOCOLATE LAYER:

Melt 1 (6 oz.) package semi sweet chocolate chips with 2 tablespoons butter over hot water, stir often until melted and blended. Spread the chocolate over the bottom of the baked tart shell; cool.

APRICOT GLAZE:

Melt 1 cup of apricot jam with 4 tablespoons water in a small pan, stir the mixture constantly. When melted, strain the jam.

ASSEMBLY: Arrange the pear halves in a uniform circle over the chocolate layer. Brush the pear halves with the apricot glaze. Serve.