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1
Combine the flour, 2 tablespoons sugar, lemon zest, and salt in the bowl of a food processor.
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2
Pulse until blended.
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3
Add the butter and pulse until the mixture resembles coarse meal.
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4
With the machine running, gradually add the water until moist clumps form.
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5
Turn the mixture out onto a work surface and form into a ball.
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6
Flatten the dough into a disk and wrap in plastic wrap.
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7
Chill the dough for 1 hour.
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8
In a clean food processor bowl, combine remaining sugar, almond paste, mascarpone cheese, vanilla extract, and honey.
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9
Blend until smooth.
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10
Position an oven rack in the center of the oven.
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11
Preheat the oven to 400 degrees F.
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12
On a large sheet of parchment paper, roll out the dough into an 11-inch circle.
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13
Transfer the dough to a large, heavy baking sheet.
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14
Spread the almond filling over the dough, leaving a 2-inch border.
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15
Arrange the figs on top of the almond filling.
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16
Spoon the jam over the figs.
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17
Fold the dough border over the filling to form an 8-inch round, pleating the crust loosely and pinching to seal any cracks in the dough.
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18
Bake the tart until the crust is golden, about 40 minutes.
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19
Place the baking sheet on a rack to cool for 10 minutes, then slide a metal spatula under the crust to free the tart from the parchment.
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20
Transfer the tart to a platter and serve.
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21
Cook's Note: To reconstitute dried figs, simmer in water for 5 minutes.
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22
Let the mixture cool completely.
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23
Strain before using.
