Title: Milanese pear and chocolate tart
 Categories: Live
      Yield: 4 Servings
 
      1 c  Unbleached flour
    1/4 c  Sugar
    1/8 ts Salt
    1/4 ts Baking powder
      3 tb Cocoa powder
      4 tb Unsalted butter
      1 lg Egg
           Chocolate Crumb Topping:
      1 c  Unbleached flour
    1/3 c  Sugar
    1/4 c  Cocoa powder
      1    Stick butter, melted
           Pear Filling:
      4    Ripe Bartlett pears
      3 tb Sugar
      2 tb Butter, melted
      1 tb Pear eau-de-vie
 
  Lightly butter a 10-inch tart pan.
  
  For dough, combine dry ingredients except cocoa in a mixing bowl. Sift
  cocoa into bowl through a fine strainer.  Rub in butter with
  fingertips, keeping mixture cool and powdery.  Beat egg with a fork
  and stir in. Continue stirring until dough is evenly moistened,
  pressing it together well.  Shape dough into a disk, wrap and chill.
  For crumbs, combine flour and sugar in a bowl; sift in cocoa and mix.
  Stir in butter and allow to stand a few minutes.  Break up into
  coarse crumbs. Set a rack in the lower third of the oven and preheat
  oven to 350 degrees. Roll dough on a floured surface and line the
  prepared pan, pressing dough in well. For filling, peel, halve, core
  and slice pears into a bowl and toss with remaining ingredients. Pour
  filling into lined pan, smooth top and scatter crumbs over surface.
  Bake the tart about 30 to 35 minutes, until the crust and crumbs are
  baked through and the filling is bubbling. Cool on a rack and serve
  tart at room temperature.
  
  Yield: 8 servings