Preheat oven to 350°F (175°C). Locate an 11-inch tart pan with a removable bottom. Either lightly oil the bottom part of the pan with almond or olive oil (the sides don't need it) or cut a piece of parchment to fit the bottom.

In a mixing bowl whisk together the almond flour, tapioca starch, gluten free flour, and salt.

Add 4 TBSP of water then use a large spoon to thoroughly combine. Whisk the honey into 1 TBSP of water and add that now. Mix very well. Squeeze a handful of the dough to see if it holds together.

Add another 1 to 2 TBSP of water (1 TBSP at a time), until the dough is moist, resembles Play-Doh, and holds together. Form the dough into a ball.

Place the dough on a large piece of parchment paper. Use your palm to gently flatten the dough into a disc. Place a second sheet of parchment on top of the disc.

With a rolling pin, use firm and steady pressure and slow movements to roll over the top piece of parchment flattening the dough into an even rectangle, square, or circle depending on pan shape.

If using parchment for the bottom of the pan, lay the parchment on the rolled-out dough and place the removable bottom of the pan on top of the parchment. Pick the whole thing up, holding it underneath with your non-dominant hand. Slide your other arm through the ring of the tart pan, then flip the dough over so that now the removable bottom is resting on your dominant hand. Slowly peel away the large piece of parchment, and lower the dough into the ring. Without stretching the dough, use your fingers to gently press it into the corners of the pan. Patch any holes or tears with excess dough from the edges.

Trim and neaten the edges of the crust. Use a fork to poke vent holes in the bottom of the crust.

Bake for 22 to 25 min. When done, the very center of the crust may feel slightly soft, but it will crisp up as it cools. It's important not to overbake this crust so that it doesn't crack or become hard. Allow to cool completely. This tart shell can be made up to one day in advance.