In a food processor, combine all-purpose flour, almond flour, and a pinch of flaky sea salt. Pulse until blended, then add cold, cubed unsalted butter. Pulse until the mixture is crumbly. Gradually add ice-cold water, pulsing until the dough just comes together. Form it into a disk, wrap it in plastic, and chill in the refrigerator for 30 minutes.

In a medium bowl, whisk together the egg yolks and granulated sugar until thick and pale. In a saucepan, heat the heavy cream over medium-low heat until it simmers, then gradually whisk it into the yolk mixture to temper the eggs. Return the custard mixture to the saucepan and cook on low heat until it coats the back of a spoon, approximately 6-8 minutes.

Preheat your oven to 375°F (190°C). Roll out the chilled dough into a 12-inch circle, then transfer it to a tart pan. Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake for 15-20 minutes, or until the edges are golden. Remove the weights and parchment, bake for an additional 5 minutes.

Arrange sliced pears over the cooled tart crust. Pour the custard over the pears, ensuring they are submerged. Bake for 40-45 minutes, or until the custard is set and slightly golden.

Once baked, let the tart cool for about 10 minutes. In a bowl, whisk together honey and lemon juice, then brush it over the warm pears to create a glaze.

Allow the tart to cool completely before slicing. Serve with whipped cream or vanilla ice cream.