• Combine sugar and flour and add butter and cut into flour with a knife, then rub ingredients together lightly with fingertips.
• Add just enough cold water to make a firm dough. Cover and rest pastry for 1 hour.
• Roll pastry out on a lightly floured board and line a 20 cm (8 inch) pie plate or flan ring.
• Prepare filling (see below) and pour into pastry case.
• Sprinkle top with remaining cinnamon.
• Bake tart in a moderately hot oven 190-200°C (375-400°F) for 10 to 15 minutes.
• Reduce temperature to moderately slow 150-160° C (300-325°F) and cook for further 40 to 45 minutes until set. Serve cold.

for the filling

• Press ricotta cheese through a sieve into a bowl, add honey and beat thoroughly on mixer.
• Add eggs and half the cinnamon, beating well.