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1
Make the crust: Pulse the flour, shortening, granulated sugar and salt in a food processor until combined.
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2
Add the butter and pulse until it is in pea-size pieces.
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3
Drizzle in 2 tablespoons cold water and pulse until the dough just comes together.
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4
Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk.
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5
Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
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6
(The dough can be frozen for up to 2 months; thaw at room temperature.)
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7
Roll out the dough into a 12-inch round on a lightly floured surface.
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8
Ease into a 9-inch springform pan, pressing it into the bottom and 2 inches up the side.
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9
Chill 30 minutes.
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10
Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans.
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11
Bake until golden around the edge, about 20 minutes.
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12
Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes.
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13
Transfer to a rack and let cool completely.
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14
Meanwhile, make the filling: Spread the walnuts on a baking sheet and toast in the oven until golden, 8 to 10 minutes; let cool.
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15
Pulse in a food processor with the butter, confectioners' sugar, egg, cinnamon and salt to form a paste; set aside.
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16
Combine 2 cups water and the granulated sugar in a medium saucepan and bring to a simmer over medium-high heat.
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17
Peel the pear and cut into 3/4-inch chunks.
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18
Add to the saucepan and simmer until tender, 8 to 10 minutes.
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19
Drain, then spread the pear on paper towels and let cool completely.
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20
Spread the walnut filling evenly in the cooled crust, then press the pear and chocolate chunks into the filling.
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21
Bake until the filling is puffed and golden and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
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22
Transfer to a rack and let cool completely.
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23
Photograph by Johnny Miller
