For the Crust:

1/2 cup (4 ounces) cold unsalted butter, cut into small cubes

1 1/2 cup all-purpose flour

2 teaspoons granulated sugar

1/2 teaspoon salt

1/3 cup cold buttermilk

For the Filling:

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

1 tablespoon white cornmeal

scant 1/2 teaspoon salt

1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)

3/4 cup honey (I use raw sage honey)

3 large eggs

1/2 cup heavy cream

2 teaspoons apple cider vinegar

1 to 2 teaspoons flaked sea salt (I used Vanilla Sea Salt)