Combine the dry ingredients in a bowl. Cut the pears into quarters, then cut the quarters into 3rds. You should have a slice that is thicker on one side than the other. Add the cut pears to the seasoning mixture toss to coat.

Place the sugar in a pot on low heat, continue to cook on low heat stirring, the sugar will start to turn an amber color, once all of the sugar has melted and turned an amber color turn off the heat.

Add the room temperature butter, stirring the whole time to emulsify the butter into the sugar.

Stir in the coconut milk, you may need to turn the heat on low, stir until the coconut has been emulsified.

Add the salt.

Set aside, the sauce will thicken as it cools, you may need to heat the caramel sauce before serving.

Process 3⁄4 cups flour, salt, and sugar in a stand-up mixer until combined. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds, and there should be no uncoated flour). Scrape bowl with a rubber spatula and redistribute dough evenly around processor blade. Add remaining flour and mix until dough is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.

Sprinkle vodka and water over the mixture. Mix until dough is slightly tacky and sticks together. Mold into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. You can freeze the dough for later use as well.

Start with rolling the dough out to around a 10-inch circle, the thickness is about 1/8inch. Place the pears towards the top of the tart leaving about 1 inch of room at the top, start to shingle the pears rotating between the thick and side of the pears.

Gently pick up the edges of the dough folding over part of the pears. Place the Crostata on a baking sheet lined with parchment paper. Cook for 40 minutes. The crostata should be a deep golden brown.

Drizzle the caramel sauce over the tart and serve.