For Crust    1 ½  cups all purpose flour
   ½ cup yellow cornmeal
    1 tbsp sugar
¼ tsp salt
1 stick (1/2 cup) cold unsalted butter,       
   cut into pieces
4-5 tbsp ice water

For Filling
    1/3 cup sour cream
  1 cup Dolce! 
     1 ½ tsp fine grated fresh lemon zest
      1/8 tsp salt
    
      1 ½ Fresh Figs

For Glaze
     2 tbsp red-currant jelly
      1 tbsp honey

Procedure
• Pulse together flour, cornmeal, sugar and salt in a food processor. Add butter and pulse until mixture resembles coarse meal (roughly pea-size) butter lumps. Drizzle evenly with 4 tbsp ice water and pulse until just incorporated
• Gently squeeze a small handful together. If it doesn’t hold together, add more water, a little at a time, pulsing and checking after each addition.
• Press dough evenly onto the bottom and sides of a 10” round fluted tart pan (1” deep with a removable bottom). Use a metal spatula or the back of a spoon to smooth the dough down, and then roll a rolling pin over the edges to trim dough flush. Chill dough until firm, about 30 minutes. Preheat oven to 400˚ F.
• Bake crust on middle rack of oven until center and edges are golden, about 25-30 minutes, then cool completely on a cooling rack.
• Whisk together sour cream, Dolce!, lemon zest and salt in a bowl.
• Heat jelly and honey in small saucepan on low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
• Remove sides of tart pan and spread Dolce! Mixture in shell. Cut figs lengthwise into ¼” slices and arrange decoratively over Dolce!. Brush figs with honey/jelly glaze.

Chef’s notes: • Crust can be made one day ahead of time, and covered at room temperature.
• Dolce! Spreads easier at room temp.