In a large mixing bowl, combine 1 ½ cups all-purpose flour, 2 tbsp granulated sugar, and ½ tsp salt. Whisk these ingredients together to ensure they are evenly mixed.

Add 10 tbsp cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.

Gradually add 3–4 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to over-mix.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for about 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface until it’s about ¼ inch thick.

Transfer the rolled-out dough to a tart pan, pressing it into the edges. Trim any excess dough from the edges and poke holes in the bottom with a fork to prevent bubbling.

Bake the crust in the preheated oven for 15-20 minutes, or until it turns golden brown. Remove from the oven and let it cool.

In a large skillet over medium heat, melt 4 tbsp unsalted butter. Once the butter has melted, stir in ½ cup brown sugar, 2 tbsp honey, and a pinch of salt. Cook, stirring, until the mixture is smooth.

Add the sliced pears to the skillet, cooking them for about 5-7 minutes until they are tender and caramelized. Take care not to overcrowd the pan.

Remove the skillet from the heat, and stir in 1 tsp vanilla extract and 1 tsp fresh thyme leaves.

Once the tart crust has cooled, arrange the caramelized pears evenly over the tart shell.

Drizzle any remaining caramel sauce from the skillet over the pears for added sweetness and a glossy finish.

Garnish with sprigs of fresh thyme and a sprinkle of flaky sea salt just before serving.

Serve the tart warm or at room temperature, and enjoy the delightful combination of flavors and textures!