Crust:

1. Combine the flour, sugar and salt in a bowl or in the bowl of a food processor fitted with the steel blade. Add the butter and cut in by rolling the mixture briskly between the palms of your hands to make sure the butter is evenly distributed. Or use the pulse action of the food processor. The mixture should have a crumbly, even consistency.

2. Add the water, a tablespoon at a time. Blend with a fork or your hands, until the mixture comes together. If you are using a food processor turn it on and add the water with the machine running, a tablespoon at a time. As soon as the dough comes together on the blades, stop the machine.

3. Butter your tart pan or pie dish. If the dough is quite warm and sticky, wrap in plastic and refrigerate for 15 minutes. Otherwise roll it out on a large, clean, lightly floured surface. Sprinkle the top lightly with flour to prevent it from sticking to the rolling pin. Or cover with a piece of wax paper and roll out. To roll it out, roll from the center to the edge, going in all four directions in succession, then roll between the points of the compass. Roll it very thin, about 1/8 inch thick. To transfer to the dish, gently fold the dough in half, then lift onto the dish and unfold it. Ease it into the corners of the pan, without stretching the dough or working it, as this causes shrinkage during baking. Pinch an attractive lip around the edge of the dough. Cover with plastic wrap and refrigerate for 2 hours, or up to 3 days, or freeze for up to 3 months.

Filling:

1. Preheat the oven to 375 degrees F. Beat the eggs and brush the bottom of the crust with a bit of the beaten eggs. Prick the crust in several places with a fork. Prebake 7 minutes and remove from the heat.

2. Cream together the butter and honey. Beat in the eggs, and add the rum, vanilla, nutmeg, and salt. Fold in the pecans and pour into the pie crust. Bake 35 to 40 minutes, until firm and browned. The filling will puff up in the oven, and fall upon cooling. Allow to cool on a rack.