Preheat oven to 350 degrees. To make the shell, whisk sugar, eggs and salt.Add flour and butter. Knead dough until well incorporated. Divide dough into two pieces; wrap each piece in saran wrap and flatten. Refrigerate for 15-20 minutes. Roll one piece of dough between two layers of saran wrap or wax paper into a round about 1/8-inch thick. Cover tart pan with dough and pinch edges into pan and up the sides. Cut off excess dough. Let rest for 10-15 minutes, then bake for 10-15 minutes--until golden.

In the meantime, gently stir together ricotta, eggs, sugar and lemon zest (do not overstir). When shell is finished baking, add ricotta mixture and top with sliced almonds. Bake for about 30 to 35 minutes (do not overbake). In the meantime in a small saucepan over a low heat simmer lemon juice and honey for 5 to 6 minutes. Drizzle honey syrup over the cake and serve at room temperature.

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