Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal (not stone-ground)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into pieces
• 1 1/2 tablespoons finely chopped fresh rosemary
• 4 to 5 tablespoons ice water
• 1/3 cup sour cream
• 1 cup mascarpone cheese (8 oz)
• 1/4 cup sugar
• 1 1/2 teaspoons finely grated fresh lemon zest
• 1/8 teaspoon salt
• 2 tablespoons red-currant jelly
• 1 tablespoon honey
• 1 1/2 lb fresh figs
• an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

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