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1
Pulse together flour, cornmeal, sugar, and salt in a food processor.
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2
Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
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3
Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
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4
Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
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5
Press dough evenly onto bottom and up sides of tart pan with floured fingers.
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6
Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim.
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7
Chill crust until firm, about 30 minutes.
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8
Preheat oven to 400F.
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9
Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.
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10
Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
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11
Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
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12
Remove side of tart pan and spread mascarpone cream in shell.
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13
Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream.
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14
Brush figs with honey glaze.
