Rustic Pear Tart

Treat your guests — and yourself — to this impressive rustic pear pie. Swap apples for pears if desired; Granny Smith or Golden Delicious are best.
Preheat the oven to 375 °F and line a large baking sheet with parchment paper. Roll out the puff pastry into a 10-by-13-inch rectangle (trim the edges if necessary). Fold in the edges 1/4 inch to create a thin edge. Transfer to a baking sheet; refrigerate while the filling is being prepared.Cut each pear half into 6 slices. Sprinkle with sugar and juice. Brush the edges of the dough with the egg mixture. Lightly oil the edges.Place the pears in an even layer on the dough, slightly overlapping each other. Brush with oil. Bake until the dough is lightly browned and the pears are tender, 45 to 50 minutes. Allow to cool slightly.Heat the jam with honey and 1 tablespoon of water in a small saucepan over medium-high heat, stirring, until smooth. Brush the warm cake with icing (discard any excess). Serve warm or at room temperature.