To prepare the crust, in a medium bowl whisk
together the whole-wheat pastry flour
, all- purpose flour, granulated sugar
and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk
mixture into the flour mixture. Pat the dough
into a 4-inch round and wrap in plastic wrap
. Refrigerate for 30 minutes.
In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel
the pears, core
them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice
. Sprinkle in the cornstarch, brown sugar
and toss until the pears are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin
, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
Arrange the pears
in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
Bake the tart
for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust
is golden brown.
In a small bowl stir together the honey
and boiling water to make a glaze
. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.