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.

Cooking: Parties, Picnics & Celebrations

NOTES : Menu "Black Tie Dinner in Beverly Hills" A dramatic dessert, fruit and chocolate.

Makes one 10-inch tart. By using a springform pan, is tres elegante

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