1 tablespoon sugar
1/4 teaspoon cinnamon
For the chocolate drizzle:
3 tablespoons semisweet chocolate chips
2 teaspoons butter
Preheat oven to 475 degrees.
For the crust, mix flour, sugar and salt in a medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add water and stir until dough forms a ball. (If mixture is dry, add 1 additional teaspoon of ice water.) Shape the dough into a disc, wrap in plastic wrap, and chill for 15 minutes.
On a lightly floured surface, roll out half of the dough to 1/8-inch thickness; trim into a 6-inch circle. Transfer dough to jelly roll pan. Fold edges of dough over to form a rim and press with fork. Repeat with remaining half of dough. Spoon preserves evenly over center of dough. Stand pear slices attractively in a row over preserves. Combine sugar and cinnamon; sprinkle evenly over tarts. Bake for 5 minutes and reduce oven temperature to 400 degrees. Continue baking for 15 to 18 minutes or until edges of tarts are golden brown. Let stand on pan 10 minutes; transfer to two serving plates.
For the chocolate drizzle, combine chocolate chips and butter in a small saucepan. Heat over medium heat until chocolate is melted, stirring constantly. Remove from heat. Dip fork in chocolate and immediately drizzle glaze attractively over tarts. Let stand 10 minutes or up to 6 hours before serving. Serve at room temperature.