1 hr 40 mins
Though this tart is traditionally filled with fresh, unsalted myzithra cheese (which can be difficult to find in the United States) or whole-milk ricotta, we discovered that manouri, another Greek cheese that’s fresh and lightly salted, complements the sweet honey and lemony crust.
What to buy: Manouri can be found at some supermarkets (like Whole Foods), most cheese shops, and Greek grocers.
Place melted butter, sugar, zest, and salt in a large bowl and stir until combined. Add flour and stir just until a soft dough forms, about 1 minute.
Evenly arrange small pieces of dough over the bottom of a 9-inch tart pan with a removable bottom. Using a measuring cup or your fingers, press the dough to form an even layer over the bottom and up the sides of the pan, flouring the cup or your fingers as needed.
Cover the tart shell with plastic wrap and refrigerate for 30 minutes. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
When the shell is chilled, prick it all over with a fork and place it on a baking sheet. Bake until golden brown all over, about 20 to 25 minutes. Meanwhile, prepare the filling.
For the filling:
Place manouri, eggs, honey, zest, and cinnamon in the bowl of a food processor fitted with a blade attachment. Process, stopping and scraping the sides of the bowl often with a rubber spatula, until mixture is smooth and the consistency of softened cream cheese, about 2 minutes.
Spread filling in the warm tart shell and evenly sprinkle with almonds. Bake until the center is just set, about 25 to 30 minutes. Cool completely on a rack before serving.