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1
In a food processor, pulse the pecans with 1/4 cup of the granulated sugar until finely ground.
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2
Add 2 cups of the flour and the salt and pulse to mix.
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3
Add the butter and pulse just until the dough is the size of small peas.
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4
Add the ice water and pulse just until evenly moistened.
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5
Transfer the dough to a work surface and pat into a disk.
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6
Wrap in plastic wrap and refrigerate until chilled, at least 30 minutes.
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7
On a lightly floured work surface, roll out the dough to a 16-inch round about 1/4 inch thick.
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8
Fit the dough into an 11 1/2-inch tart pan with a removable bottom and trim the overhang.
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9
Pat the scraps into a disk and roll out to a 12-inch round.
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10
Cut ten 3/4-inch-wide strips.
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11
Transfer the strips to a baking sheet.
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12
Refrigerate the dough strips and tart shell until chilled, about 30 minutes.
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13
Preheat the oven to 400.
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14
In a medium bowl, toss the pears with the light brown sugar, lemon juice, vanilla seeds and the remaining 1/4 cup of flour and 2 tablespoons of granulated sugar.
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15
Set the tart shell on a large rimmed baking sheet.
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16
Scrape the filling into the shell.
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17
Lay 5 evenly spaced strips of dough over the tart; lay the remaining 5 strips of dough perpendicularly to the others to form a crosshatch pattern.
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18
Trim the strips as necessary and press the ends against the tart rim to adhere.
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19
Bake the tart for about 1 hour and 10 minutes, until the crust is golden brown and the filling is bubbly.
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20
Transfer to a rack and let cool for at least 30 minutes.
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21
Spread the pecans in a pie plate and toast in the oven for about 6 minutes, until fragrant.
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22
Let the nuts cool, then coarsely chop them.
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23
In a bowl, using an electric mixer, whip the cream with the honey.
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24
Fold in the chopped pecans.
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25
Remove the tart from the pan and transfer to a platter.
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26
Cut into wedges and serve each with a dollop of the honey-pecan whipped cream.
