Stop what you're doing. You need to make this Pear Crostata immediately.

Pear Crostata

Preheat oven to 375 degrees. Prepare Pecan Pastry: Combine flour, pecans, and salt. Using a pastry blender, cut in shortening and butter until pieces are pea-size. Sprinkle ice water, 1 tablespoon at a time, over flour mixture; toss with a fork until moistened. Gather flour mixture into a ball, kneading gently until it holds together. 

Roll pastry into a 13-inch circle on lightly floured parchment paper. Slide paper with pastry onto baking sheet; set aside.

Combine sugar, flour, and nutmeg. Add lemon juice and pears; toss to coat. Arrange pear slices in an 11-inch circle to overlap in center of pastry; fold pastry edges over filling. Lightly brush pastry edges with half-and-half; sprinkle with pecans. Bake 50 to 55 minute or until filling is bubbly. Cool on a wire rack. Serve with whipped cream.