Crème fraîche pastry

• 2 cups all-purpose flour, plus more for rolling
• 2 teaspoons kosher salt
• 2 teaspoons baking powder
• 2 sticks (8 ounces) unsalted butter, cut into tablespoons
• 1 cup crème fraîche

Crostatas

• 2 cups sugar
• 1 bottle (750 ml) Prosecco or other sparkling white wine
• 1 1/2 cups water
• 1 vanilla bean, split lengthwise, seeds scraped
• 4 (1-inch) strips of lemon zest
• 1/2 of a 3-inch cinnamon stick
• 3 whole cloves
• 4 large, firm, ripe Bartlett pears, peeled, halved, and cored
• 1 pound ricotta cheese
• 2 large egg yolks, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon whole milk
• Honey, for drizzling