1. Heat oven to 350 degrees. Roll pate brisee into an 8-by-18-inch rectangle. Roll onto a rolling pin and unroll over a 4 1/4-by-13 1/2 inch tart pan with a removable bottom. Using your fingers, gently press dough into pan. Trim overhanging dough flush with edges of pan. Chill 30 minutes.

2. Place pine nuts on a baking sheet; toast nuts until golden brown, about 12 minutes. Transfer to a wire rack to cool.

3. In a small bowl, toss and separate chopped dates with 2 tablespoons flour; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar. Add eggs, honey, vanilla, and lemon zest. Stir in remaining 6 tablespoons flour, cinnamon, and dates. Pour batter into the chilled shell; sprinkle with pine nuts.

5. Bake until filling has browned and set, about 35 minutes. Transfer to a wire rack tn cool. Slice into 1-inch-thick bars. Serve.