1. Prepare the crust. Whisk together yolk, milk, and vanilla in a small bowl and set aside.
2. Pulse flour, sugar, and salt in a food processor several times to combine. Scatter butter over flour and pulse until combined and mixture resembles coarse crumbs. Add yolk-milk mixture through feed tube with motor running and process just until dough comes together, about 30 seconds. Alternatively, combine ingredients in a bowl using a fork or pastry blender. Transfer dough to a piece of plastic wrap, knead until cohesive, pat into a 6-inch disc, wrap, and refrigerate until very firm, at least 1 hour, and up to overnight.
3. After chilling, rest dough at room temperature for 5 minutes. Lay a large piece of plastic wrap on a work surface, dust with flour, place dough in center, dust with flour, and place a second large piece of plastic wrap over it. Roll dough into a circle about 14 inches in diameter and 1/4 inch thick. Remove top piece of plastic and use bottom piece to gently flip the dough over a 10-inch tart or pie pan; discard plastic. Ease dough into corners of the pan, gently lifting it bit by bit as you work your way around the pan. Trim edges of dough, folding any excess into the pan and pressing into the fluted sides to thicken sides. Cover with plastic wrap and freeze for 30 minutes.
4. Adjust oven rack to the lower-middle position and preheat oven to 350 degrees F. Place frozen shell on a baking sheet, remove plastic, line dough with foil, and fill with pie weights or dried beans. Bake 30 minutes. Remove foil and weights and continue baking until shell is light golden brown, about 15 to 18 minutes more (cover edges with foil if they begin to darken too much). Set on a wire rack to cool briefly; leave oven on and move rack to middle position.
5. Prepare the filling. In a large bowl, thoroughly whisk together eggs, honey, vanilla, salt, and lemon zest. Add ricotta and whisk to combine well. Pour mixture into tart shell and spread it into a smooth, even layer. There should be about 1?4 inch of crust above the ricotta layer.
6. In a small bowl, whisk together jam and lemon juice. Dollop jam mixture into ricotta filling in several spots and use a dinner knife to swirl it into the filling. Place pan on baking sheet and bake until the tart is puffed around the edges and still slightly jiggly in the center, 35 to 40 minutes, rotating pan halfway through baking (cover edges of crust with foil if they begin to darken too much). Cool tart on a wire rack to room temperature; if desired, refrigerate until chilled. Serve at room temperature or chilled, sliced into wedges.
Source: Hannaford fresh Magazine, March - April 2015