Preheat oven to 450°F Let piecrust stand stand at room temp according to package directions. Unroll piecrust. Ease into a 9-inch tart pan with removable bottom. Trim pastry even with rim of pan. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil, and bake for 2-3 minutes, until golden brown. Remove from oven, reduce heat to 375F, and set the pastry aside.
Meanwhile, in a medium saucepan, combine dry fruit and nectar. Brint to a boil and reduce heat. Cover and simmer for 5 minutes. Stir in 2 T brown sugar, cinnamon and nutmeg. Simmer, uncovered, for 5-8 minutes or until it thickens. Spoon into crust, spreading evenly.
In a small bowl, combine the rolled oats, 1/2 brown sugar, and salt. Cut in 1/3 C butter until mixture resembles coarse crumbs. Sprinkle over pear mixture.
Bake about 30 minutes or until topping is golden brown. Cool on a wire rack for 20 minutes. Sprinkle with chocolate. Cool completely and drizzle with ice cream topping.