Make Pastry Dough: In a large bowl or food processor, combine flour, sugar, and salt. Add cold cubed butter and cut in using a pastry blender or pulse in food processor until mixture resembles coarse pea-sized crumbs. Drizzle in ice water 1 tablespoon at a time, tossing gently until a shaggy dough comes together. Form into a smooth flat disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 45 minutes.

Prepare Fruit Filling: In a large mixing bowl, gently toss sliced pears, wild blackberries, sugar, cornstarch, lemon juice, ground cinnamon, ground cardamom, and almond extract until fruit is evenly coated in a fragrant spice mixture.

Roll & Fill Pastry: Preheat oven to 400°F (200°C). On a large sheet of parchment paper lightly dusted with flour, roll the chilled dough into a 12-inch rough circle about 1/8-inch thick. Slide parchment onto a large rimmed baking sheet. Arrange spiced pears in a concentric circular fan in the center, leaving a 2-inch border around edges. Scatter blackberries generously over and around pears.

Fold, Egg Wash & Sugar: Gently fold and pleat the 2-inch dough overhang inward over the fruit filling, overlapping edges as you work around the circle. Brush the pleated crust with egg wash and sprinkle generously with coarse turbinado sugar.

Bake to Golden Flaky Perfection: Bake at 400°F (200°C) for 38 to 42 minutes until the crust is deeply golden brown and the fruit juices in the center are bubbling vigorously. Remove from oven and immediately brush the warm fruit gently with honey.

Cool & Serve: Allow galette to cool on the baking sheet for 15 minutes to let juices thicken. Slice into warm rustic wedges and serve with a generous scoop of vanilla bean ice cream!