Preheat oven to 160°C. Lightly grease a 26cm loose bottomed tart tin.
Place the butter, sugar, rind and vanilla in a bowl and beat well until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the almond meal, flour and baking powder and mix to combine. Fold in flaked almonds.
Spoon mixture into the tart tin and spread until smooth. Push the fruit gently into the filling.
Remove from the oven and brush with honey while still warm. Allow tart to cool slightly before removing it from the tin.