Pastry:

Process butter and flour until crumbly. Add egg and water, process until a ball forms, remove from processor, wrap in cling film, refrigerate 20 minutes. Cook the tart shell and cool. (He says nothing of how long or what temperature!)

Tart:

5 pears, peeled, halved, cored, and poached in a simple syrup (2 c water, 2 c sugar, 1 Tbsp vanilla) 6 oz semisweet chocolate 2 oz butter 1 large jar apricot preserves 2 Tbsp grand Marnier

Poach pears in liquid until soft, about 30-40 minutes. Test for doneness with a knife - if there is little resistance, pears are done. Remove from liquid and cool

Melt the butter and chocolate over low heat, then pour into tart shell. Halve the pears and make vertical cuts from the bottoms almost up to the stem ends, spread out cut parts like a fan, and arrange in the chocolate. Allow the chocolate to set. Bring the apricot preserves to a boil with the Grand Marnier, then brush very liberally over the pears. Cool and serve. If this is made in advance and refrigerated, take out and let sit at room temperature for 30 minutes.