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1
Combine flour, cornmeal, salt, and 1 tablespoon sugar in food processor, and pulse briefly to combine.
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2
Add butter and pulse until mixture is the texture of coarse meal, and transfer to medium bowl.
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3
In small bowl, beat together egg yolk and sour cream: stir mixture into dough, using a fork to blend.
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4
Gather dough into ball, wrap in plastic, and compress into disk: chill for at least 1 hour but no longer than a day.
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5
Remove dough from refrigerator and let sit for 10 minutes to take chill off (you'll want it to roll without cracking).
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6
On lightly floured surface, roll dough into 15-inch round, then transfer to rimmed baking sheet lined with parchment.
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7
In small bowl, combine remaining cup of sugar, cornstarch, and cinnamon.
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8
Put raspberries in medium bowl and sprinkle with sugar mixture; add rose water and toss gently to combine ingredients.
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9
Pile filling in center of dough, leaving 2-1/2-inch border.
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10
Pleat tart, being careful not to rip dough.
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11
Brush cream onto edge of crust and sprinkle with turbinado sugar.
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12
Bake on middle rack of oven for 20 minutes at 375 degrees; move tart to bottom rack, reduce oven temperature to 350 degrees, and bake for another 25 to 30 minutes, rotating pan if needed, until crust is golden brown.
