For crust: In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces.

Add in egg and honey and process until the dough comes together.

Place the dough into the tart shell and press in the dough until it lines the tart shell.

Place in the freezer to chill until firm, about 20 minutes. (If using the nut-free crust, you do not need to chill, you can bake it right away)

Preheat oven to 350ºF and place a 9" tart pan on a rimmed baking sheet and set aside.

To par-bake the crust: Once dough is chilled using a fork prick the bottom of the pastry (to help steam escape). Then line the shell with parchment paper and fill with pie weights, dried beans or dried rice. Bake in preheated oven f0r 15 minutes. Then remove pie weights and parchment and bake for 5 more minutes until the bottom crust is cooked through.

Meanwhile make filling: In a bowl whisk together all of the filling ingredients until combined.

Pour into par-baked tart shell and carefully return to oven to bake for 20 minutes or until the  filling is set.

Remove and let cool for 1 hour at room temperature. Then move to the refrigerator to chill, at least 2 hours.

For Meringue Topping (optional): After pie is cool, in a clean bowl of a heavy-duty stand mixer add egg whites, honey, vanilla extract and salt. (see note)

With a clean whisk attachment, beat on high speed until stiff peaks form, about 3-4 minutes.

Either pipe or spoon meringue onto tart. You can broil the topping until golden, or use a kitchen torch to brown, or you can leave it as is.

Tart will keep for 2-3 days in the refrigerator, without meringue topping.