In a food processor, pulse together all-purpose flour and salt until mixed. Add butter and pulse until crumbs form. Gradually add ice-cold water until dough forms. Shape into a disc, wrap in plastic, refrigerate for 30 minutes.

Preheat oven to 375°F (190°C). Roll out chilled dough to fit a 9-inch tart pan, trim excess, prick the bottom with a fork, and blind-bake for 15 minutes until golden. Cool completely.

In a mixing bowl, whisk egg yolks, sugar, and vanilla bean seeds until thick. Heat heavy cream until boiling, whisk into egg mixture. Return to low heat, stirring until thick, about 5 minutes.

Peel, core, and slice pears about ¼ inch thick. Toss with lemon juice to prevent browning.

Arrange pear slices in circular pattern over crust. Pour custard to cover pears. Bake for 45-50 minutes or until set and golden. Cool for 10 minutes.

Whisk honey, lemon juice, and sea salt until smooth. Brush glaze over warm pears, allow it to soak into custard. Cool completely before slicing.

Serve warm or at room temperature. Pair with vanilla ice cream or whipped cream. Enjoy with late-harvest Riesling or sparkling Prosecco.