Peel and slice the pears. When slicing, be careful to have them about one-quarter inch thick and work around the core section. Don't worry if these are not uniform or fancy pieces. This is a country-style, no-fuss tart.
Roll out the pastry on a lightly floured surface so it extends out each direction 2 to 3 inches bigger than when you started.
In the center, spread the pear pieces, keeping them 2 to 3 inches from the outer edge. Sprinkle on the cinnamon, nutmeg, and chopped butter. Drizzle with honey and scatter the walnuts and raisins.
Fold the outside of the pastry crust over the pears so the edges of the pears are covered. There will still be about a 3-inch opening in the middle. Brush on the egg white and sprinkle the sugar around the edges. If you like your tart less sweet, leave off the sugar.
Put the tart on the cookie sheet and bake at 350 degrees for about 30 minutes. Check at 25 minutes to make sure it doesn't get overly brown. When baked, slide the cookie sheet onto a cutting surface to cool. You can serve warm or room temp. Use a pizza cutter or large knife to cut it into pie shapes.