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1. Make the crust. Sift together flours, salt, and baking powder into a medium bowl, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, lemon zest, and vanilla on medium speed until mixture is light and fluffy.
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2. Add the eggs and yolk, one at a time, beating until well incorporated after each addition. Add flour mixture, and beat on low speed until just combined. Turn out onto platic wrap, pat into a square about 1 inch thick. Wrap well in plastic, refrigerate until firm, at least 2 hours.
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3.Turn out dough onto a lightly floured work surface, roll out to 1/4 inch thick. Cut into 2-inch squares with a paring knife, transfer squares to a parchment-lined baking sheet. Cover with plastic wrap, refrigerate until firm, at least 30 minutes.
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4. Preheat oven to 375 deg. . Make the filling: Peel and core the pears, and chop into 1/2-inch pieces. Place in a large bowl, and add dried cranberries, brown sugar, salt, pistachios, coconut, brandy, and cloves; toss until thoroughly combined. Transfer to a 2-quart pyrex or ceramic baking dish. Dot top with butter.
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5. Remove dough squares from refrigerator; place on top of filling so that they are slightly overlapping, leaving some filling uncovered. In a small bowl, whisk together the egg and cream; brush over dough. Sprinkle with granulated sugar.
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6. Bake until crust is golden and filling is bubbling, 30-35 minutes. Remove from oven and push crust partly down into fruit mixture. Serve warm.
