Lemon-Honey Tart with Salted Shortbread Crust

Ingredients

• 2 teaspoons cornstarch 
• 2 large egg yolk 
• 3 large eggs 
• 0.3 cup flour all-purpose
• 3 tablespoons honey 
• 0.3 teaspoon kosher salt 
• 1  optional: lemon 
• 0.7 cup lemon zest fresh
• 1 tablespoon lemon zest finely grated
• 0.7 cup powdered sugar 
• 1 cup sugar 
• 0.8 cup butter unsalted cut into 1" pieces room temperature ()

Equipment

• food processor
• bowl
• frying pan
• oven
• whisk
• wire rack
• mandoline
• springform pan

Directions

1. Coat springform pan with nonstickspray.
2. Whisk flour, cornstarch, and saltin a small bowl; set aside.
3. Place butter andpowdered sugar in a food processor. Pulseuntil mixture is smooth.
4. Add dry ingredientsto food processor and pulse until mixtureresembles medium-size pebbles (dough willnot come together completely).
5. Transferdough to prepared pan. Using your fingers,press dough evenly onto bottom and1 1/2" up sides of pan. DO AHEAD: Crust canbe prepared 1 day ahead. Cover and chill.
6. Using a mandoline,slice lemon into paper-thin rounds.
7. Removeseeds. (If using a regular lemon, blanchslices in boiling water for 4 minutes, drain,and let cool before proceeding).
8. Mix sugar,honey, and lemon zest in a mediumbowl.
9. Add lemon slices and toss to coat.
10. Let sit until lemon is softened and sugaris dissolved, 30-45 minutes. DO AHEAD:Lemon slice mixture can be made 1 dayahead. Cover and chill.
11. Place rack in upper third of oven; preheatto 325°F.
12. Bake crust until center is firm tothe touch and edges are beginning to turngolden brown, 30-35 minutes.
13. When crust is almost done baking, whiskeggs and egg yolks in a medium bowl toblend.
14. Whisk flour, cornstarch, and salt ina small bowl; add to egg mixture and whiskto combine.
15. Whisk in lemon juice.
16. Addlemon slice mixture; mix gently to combine.
17. Reduce oven temperature to 300°F.
18. Pourfilling into hot crust.
19. Bake until filling is setand slightly puffed around edges, 25-30minutes.
20. Transfer pan to a wire rack; let coolcompletely. Chill for at least 4 hours, thenunmold.
21. Serve cold. DO AHEAD: Tart can bemade 2 days ahead. Cover and keep chilled.