In a medium saucepan over medium heat add the butter. Once melted, turn the heat up just a touch stirring and watching. Look for the formation of little brown bits on the bottom of the pan and a nutty, delicious smell...this should take about 2-3 minutes. We don't have a lot of butter in here, so it won't take long. Take the pan off of the heat and stir in the brown sugar, honey and heavy whipping cream. Put back over medium heat and gently stir for 2 minutes more. Take off of the heat again and stir in the ginger, vanilla and sea salt. Set aside to cool a bit. *The sugar may not completely dissolved in the pan. This is fine as it will finish melting in the oven as it commingles with the pears and life will be grand.
Preheat your oven to 400F (204C) and place a rack in the center of the oven. Line a rimmed baking sheet with parchment paper. In a small bowl, whisk together the egg yolk and heavy whipping cream, set aside.
Take the dough out of the fridge and on a floured surface use a floured rolling pin to roll into a rectangle (doesn't have to be perfect) between 1/4- to 1/2-inch thick (I prefer slightly thicker to thinner crust). If any cracks form, press the dough together to seal. Gently transfer the rolled dough to the parchment covered baking sheet and place in the freezer or fridge to keep cool while you prepare your pears.