Fig-and-Raspberry Tart with Chestnut Honey

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Ingredients

DOUGH

  1. 2 1/2 cups all-purpose flour
  2. 2 teaspoons sugar
  3. 1/2 teaspoon salt
  4. Finely grated zest of 1 lemon
  5. 1 stick plus 6 tablespoons cold unsalted butter, cubed
  6. 3 tablespoons heavy cream
  7. 1/4 cup ice water

TART

  1. 30 fresh figs (1 1/2 pounds), stemmed and sliced lengthwise 1/3 inch thick
  2. 24 fresh raspberries
  3. 2 tablespoons sugar
  4. 1 tablespoon chestnut honey
  5. 11 small fresh bay leaves
  6. 13 small, tender rosemary sprigs
  7. Sweet Red Wine Ice Cream, for serving

Description

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