In a food processor, combine all-purpose flour and salt. Add unsalted butter, pulsing until it resembles coarse crumbs. Gradually drizzle in ice-cold water until dough starts to come together. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.

Preheat oven to 375°F (190°C). Roll out the tart dough on a floured surface to fit your tart pan. Place it in the pan, pressing gently into the edges and line with parchment and pie weights. Blind-bake for 20-25 minutes, or until edges are golden.

While crust is cooling, whisk egg yolks and sugar until pale and creamy. Heat heavy cream in a saucepan until simmering, then gradually pour into egg mixture, whisking constantly. Return to saucepan and cook on low for 3-5 minutes until thickened.

Arranging thin slices of pears over the cooled crust, pour the vanilla custard over the pears. Bake in preheated oven for 30-35 minutes until custard is set.

Whisk together honey and lemon juice. After tart cools for 10 minutes, brush the glaze over the top.

Allow the tart to rest for 10-20 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.