Place the flour, cornstarch, and salt in the bowl of a food processor fitted with a metal blade. Swoosh it around a few times. Cut the butter into pieces no bigger than a tablespoon and add to the bowl along with the cream cheese. Pulse until it begins to come together into a dough.
Spill the contents out onto a lightly floured workspace and knead the dough a few times to bring it into a solid dough. Flatten in a disk shape, wrap in wax paper, and chill for at least 2 hours, or up to 2 days.
Preheat the oven to 350˚F.
Roll out the dough between two sheets of wax paper until it’s large enough to fit into an 8” X 11” rectangular tart pan with a removable bottom. Gentle fold the dough over the tart pan and lift each side up and tuck into the corners. Remove any excess dough and discard.
Dock the dough by pricking with the prongs of a fork a whole bunch of times and bake for 20 – 25 minutes, or until lightly browned.
Prep the apples and pears and melt the butter with the honey in a large pan over medium heat. Add the fruit and cook until very soft, about 15 minutes. Add the remaining ingredients EXCEPT the cornstarch and raisins, and simmer until for another 10 minutes until the filling thickens.
Dip an immersion blender into the filling and whirl it around 7-8 times until roughly half of the apples and pears are broken up. If you don’t have one, just remove 4 cups of the filling and pulse a few times with the food processor before returning it to the pan. If the filling is very soupy, add the cornstarch. You should be able to draw a line through the filling using a wooden spoon, and have the line hold for a few seconds.
Stir in the raisins and cool.
Mix the Crumble ingredients together in a large bowl using your fingers to form a buttery crumble
Pour the Filling over the baked tart crust. Spread the Crumble over the top.
Place the tart pan on a baking sheet and bake for 40 minutes, or until the Crumble begins to brown. Cool for 10 minutes before removing the tart bottom from the frame. Cool an additional 15 minutes before slicing into bars, if you can wait that long.
Prep time includes chilling the dough for two hours.