How to Make It
In a food processor, combine the flour with the sugar, salt and lemon zest and pulse to blend. Add the butter and cream and pulse until the mixture resembles small peas. Sprinkle the ice water over the mixture and pulse until it starts to come together. Scrape the dough out onto a work surface and knead gently a few times. Pat the dough into a flat disk, cover with plastic wrap and refrigerate until thoroughly chilled, about 1 hour.
On a lightly floured surface, roll the dough out into a 14-inch round about 1/4 inch thick. Transfer the round to a 12-inch tart pan with a removable bottom, gently pressing it on the bottom and up the side without stretching. Trim off any excess dough and patch any cracks with the scraps. Refrigerate until firm, about 30 minutes.
Preheat the oven to 350°. Line the tart shell with foil and fill with pie weights or dried beans. Bake for about 40 minutes, until the tart shell is set. Carefully remove the foil and weights and bake the shell until golden brown all over, about 25 minutes longer. Transfer to to a rack and let cool.
Preheat the oven to 425°. Arrange the figs standing up in concentric circles in the tart shell; dot with the raspberries. Sprinkle with the sugar and drizzle with the honey. Insert the bay leaves. Scatter the rosemary on top and bake for 30 minutes, until the fruits have begun to release their juices. Serve warm or at room temperature, cut into wedges and topped with Sweet Red Wine Ice Cream.