In a large mixing bowl, combine the dry ingredients. Add the cubed butter, and use your hands to rub it into the flour until it resembles dry, wet sand. This should take around 5 minutes. Unlike pie dough, we don't want big chunks of butter, so take your time to rub it all in.
Add the egg, honey and water and use your hands to bring the dough together. It will be very sticky. Once the dough is completely combined (with no dry spots) gather it into a ball and press it together. Place the pastry into an airtight wrap and press it into a circular pat. This will make it easier to roll out later. Place this into the fridge for about 30 minutes.
Preheat the oven to 180C or 356F.
You can either press the pastry straight into the fluted tart tin or roll it out and lay it in. The former is straightforward, but the latter should be done between two sheets of baking paper - the dough is sticky. Any time you're having trouble, place it back in the fridge for 10 minutes.
Roll the pastry reasonably thin, and a little larger than the rim of the fluted tart tin. Peel the top layer of baking paper off, and then carefully invert the pastry into the tart tin. Press the edges gently into the corners of the tin. Here, I find it useful to place the pastry back in the fridge for 10 minutes - this makes it easy to peel the last layer of baking paper off. Once off, use your hands to neaten the crimped top of the pastry and patch up any holes as necessary.
Once the mixture is neatly pressed into the tin, use a fork to poke steam holes in the base. These will prevent the shell from puffing and cracking as it cooks.
Place the tart shell on a baking tray and into the oven for 25 minutes. The baking tray will ensure you don’t crush the sides as you take it out of the oven.
Once cooked, allow to cool a little while you make the curd. It's fragile as it cools so be gentle.