- 1½ cups all-purpose flour
- ½ cup yellow cornmeal (not stone-ground)
- 1½ tablespoons sugar
- ½ teaspoon salt
- 10 tablespoons cold unsalted butter, cut into pieces
- 1½ tablespoons finely chopped fresh rosemary
- 4 to 5 tablespoons ice water
- ⅓ cup crème fraiche or sour cream
- 1 cup mascarpone cheese, room temperature
- ¼ cup sugar
- 1½ teaspoons finely grated fresh lemon zest
- ⅛ teaspoon salt
- 2 tablespoons honey
- 1 pound fresh figs
To Make the Crust:
Pulse together the flour, cornmeal, sugar and salt in a food processor. Add the butter and rosemary, pulsing until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle it evenly with 4 tablespoons of ice water and pulse until everything is just incorporated.
Gently squeeze a small handful. If it doesn't hold together, add more water, a ½ tablespoon at a time, pulsing after each addition and continuing to test.
Press the dough evenly onto the bottom and up the sides of a springform pan or tart pan with floured fingers. Smooth the dough with a small, offset metal spatula or the back of a spoon (floured if necessary), then roll a rolling pin over the top of the pan to trim the dough flush with the rim. Chill the crust until it is firm, about 30 minutes.
Preheat oven to 400°F.
Cut the figs in half and place them on a baking sheet. Drizzle them with the honey and roast them for about 12 minutes or until they are slightly softened and starting to caramelize. Remove the figs from the oven and set them aside.
Bake the crust in the middle of the oven until the center and edges are golden, about 25 to 30 minutes (don't worry if bottom of the crust cracks), then let it cool in the pan on a rack.
Whisk together the sour cream, mascarpone, sugar, zest and salt in a bowl.
Remove the side of the tart pan and spread the mascarpone cream in the shell. Arrange the figs decoratively over the cream. Brush the figs with additional honey if desired.
Serve immediately or refrigerate up to one day, loosely covered.