In a medium bowl, mix together the flour, sugar, salt, and allspice until combined. Cut the butter into pea sized pieces over the bowl, stopping to stir every few minutes to coat the butter pieces in the flour mixture.

Use your fingertips to pinch the butter pieces and combine them with the flour until the mixture resembles the texture of damp sand. Add the water and stir to combine, then knead the dough with your hands for 10 seconds until it comes together. If the dough sticks together when you grab it and squeeze it in your hand, it's fine. If it falls apart, add another tablespoon or two of water.

Transfer the dough to a clean surface, pat it into a circle, cover it, and place it in the freezer for 15 minutes.

Preheat the oven to 400 degrees Fahrenheit. Roll out the dough and transfer it to a greased 9-inch tart pan, trimming off any excess edges. Use a fork to poke holes all over it and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and honey at medium low speed until smooth and fluffy. Add the almond meal and beat until combined. Add the egg and vanilla extract and mix until incorporated.

Empty the filling into the tart pan, and evenly distribute the grapes across the surface of the filling. Place the pan in a baking sheet and then place the baking sheet in the oven (that way any melted ghee or tomato juice that might drip out of the pan won't start burning the bottom of your oven).

Bake until the top of the tart is golden brown and the grapes burst and wrinkle slightly, about 35 to 40 minutes. Remove from the oven and allow to cool for 30 minutes before slicing and serving.