The Altitude Adjustment Section
This tart is traditionally filled with fresh, unsalted Myzithra cheese, which can be found at Whole foods.
Ingredients for the crust
8 tablespoons unsalted butter (1 stick), melted
1/4 cup granulated sugar
1 tablespoon loosely packed, finely grated lemon zest (from about 2 lemons)
1/4 teaspoon fine salt
1 1/4 cups all-purpose flour, plus more for dusting
Ingredients for the filling
1 pound Myzithra cheese, large dice
2 large eggs
1/2 cup local honey
1 tablespoon loosely packed, finely grated lemon zest (from about 2 lemons)
1/2 teaspoon ground cinnamon
1/3 cup sliced almonds, toasted
Procedure for the crust
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.
Procedure for the filling
Place Myzithra 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.
