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For the Tart;
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Prep your puff pastry by slicing the square in half and “glue” it together by overlapping two sides with some melted butter. Place in fridge.
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Toss the pears, bourbon, 1/8 cup of brown sugar, spices and vanilla into a large bowl. Mix well. Let sit and marinate together for 30 minutes.
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Remove puff pastry from freezer, brush with melted butter and sprinkle remaining brown sugar over the base saving 1 inch of the sides un sugared.
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Arrange marinated pears in a line down the top of the pastry puff.
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Sprinkle brown sugar over the top and drizzle honey lightly across the pastry.
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Using a basting brush, lightly brush the edge of the pastry puff with the egg wash and fold the edges over to cover the pears. Brush edges with egg wash.
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Place in freezer for 10 minutes and bake afterward or you can bake the next morning. Just make sure if you are freezing overnight that you cover the top with plastic wrap and remove 10 minutes before baking.
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Bake at 375 degrees for 10-15 minutes or until edges are golden brown.
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For the Ice Cream;
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Remove the ice cream from the freezer for 15 minutes or until soft but not liquid.
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In a deep bowl, fold the cardamom into the ice cream then transfer back to your original ice cream vessel and store back in the freezer until ready to serve with the tart.