Preheat the oven to 200C
Line and grease a 7–8 inch fluted tart tin with a removable base.
Roll out the pastry to 1/8 inch thick and line the tart tin.
Place in the refrigerator for 10 minutes to rest prior to baking.
Place the honey in a saucepan, bring to the boil over a medium heat and cook until it darkens in colour.
Peel and core the pears and cut into ½ inch cubes.
Add the pears to the honey and allow to simmer gently in the caramel for 2 minutes, set aside to cool.
Cover the pastry case with a round of wax paper and fill with baking beans.
Bake for 10 minutes at 200C.
While the tart is cooking whisk together the eggs, cornflour, sugar and cream in a bowl and set aside.
Strain the caramelized pears and reserve the juices.
Remove the wax paper and baking beans from the pastry case and sprinkle the pears evenly over the base.
Cover with the cream mixture and bake for 12 minutes at 200C.
Then reduce the oven temperature to 160C and bake for a further 25 minutes until firm to touch and a light golden brown.
In a saucepan simmer the reserved honey/pear juice until thick and syrupy and then, using a pastry brush, gently glaze the surface of the tart.
Just before serving sprinkle with sieved icing sugar.
Serve warm or cold with crème fraiche, mascarpone or vanilla ice cream.