Pear Crostata with Figs and Honey

Ingredients

• 2.3 pounds anjou pear firm cored ripe unpeeled cut into 8 wedges ( 4)
• 0.3 teaspoon kosher salt 
• 0.3 cup cornmeal 
• 2 tablespoons cornstarch 
• 4 ounces figs dried stemmed quartered
• 0.3 cup brown sugar packed ()
• 1 teaspoon ground cardamom (scant)
• 0.3 teaspoon ground cloves 
• 8 servings cup heavy whipping cream (for brushing)
• 2 tablespoons honey 
• 3 tablespoons water ()
• 8 servings sugar raw
• 1 teaspoon salt 
• 0.3 cup sugar 
• 1.7 cups unbleached all purpose flour 
• 0.8 cup butter unsalted chilled cut into 1/2-inch cubes ()

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• aluminum foil
• spatula

Directions

1. Blend first 4 ingredients inprocessor.
2. Add butter; using on/off turns,process until mixture resembles coarsemeal.
3. Remove lid; spoon 3 tablespoons icewater over mixture. Return lid to processor;using on/off turns, blend mixture untildough forms ball, adding more ice water byteaspoonfuls if dry. Flatten dough into disk;wrap in plastic and chill at least 20 minutes.DO AHEAD: Can be made 2 days ahead. Keepchilled.
4. Let dough soften slightly at roomtemperature before rolling out.
5. Position rack in center of oven;preheat to 400°F.
6. Whisk first 6 ingredientsin large bowl.
7. Add pears and figs; tossgently.
8. Roll dough out on lightly flouredparchment to 14-inch square or round.
9. Transfer parchment with rolled-out crust torimless baking sheet. Mound pear mixturewith juices in center of crust, leaving 2- to3-inch plain dough border. Using parchmentas aid, fold dough up over edges of pearmixture, pleating edges and pinching toseal any cracks in dough, forming squareor round.
10. Brush crust edges with cream;sprinkle generously with raw sugar.
11. Bake crostata until crust is golden,pears are tender, and juices are bubblingthickly, covering crust edges with foil ifbrowning too quickly, 50 to 60 minutes.
12. Remove crostata from oven; drizzle 2tablespoons honey over hot filling. Runlong thin knife or spatula around edges ofwarm crostata to loosen. Cool crostata onparchment on baking sheet until slightlywarm, at least 1 hour.
13. Transfer to platter.
14. Serve slightly warm or at room temperature.