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1
Preheat the oven to 375F.
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2
Place a 9-inch cake ring on a rimmed baking sheet lined with parchment.
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3
Roll out the dough between sheets of parchment to an 11-inch circle (1/8 inch thick).
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4
Refrigerate 15 minutes.
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5
Peel off the parchment; press the dough into the ring.
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6
Trim flush with the top edge of the ring.
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7
Refrigerate until cold, about 30 minutes.
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8
Prick the dough all over with a fork.
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9
Line the tart shell with parchment, and fill with pie weights or dried beans.
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10
Bake until the crust starts to turn golden, 20 to 25 minutes.
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11
Remove the parchment and weights; continue baking until pale golden, about 5 minutes more.
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12
Let cool on a wire rack.
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13
Whisk together 1/4 cup sugar, the flour, and a pinch of salt; set aside.
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14
Whisk the buttermilk and yolks in a small saucepan over medium-low heat; gradually whisk in the sugar mixture.
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15
Cook, whisking constantly, until thickened, 5 to 7 minutes.
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16
Stir in the vanilla, zest, and juice.
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17
Transfer to a medium bowl set in an ice-water bath.
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18
Let cool completely, stirring occasionally.
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19
Meanwhile, put the whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.
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20
Add a pinch of salt.
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21
Beat on low speed until foamy.
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22
With the mixer running, gradually add the remaining 1/4 cup sugar.
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23
On medium-high speed, beat until stiff, glossy peaks form.
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24
Gently fold the pastry cream and 1 cup berries into the meringue.
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25
Pour the mixture into the tart shell, making swirls and peaks.
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26
Bake until golden, 40 to 45 minutes.
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27
Let cool on a wire rack.
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28
Remove the cake ring.
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29
Meanwhile, heat the remaining cup berries and the honey in a medium skillet over medium-low heat, stirring gently, until just warm, about 2 minutes.
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30
Spoon the glazed berries over the tart.
