Fig tart

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For the dough, mix the flour, salt, and cold butter.
Add the sugar, mix.
In another bowl, mix the sour cream with the egg yolk.
Add the remaining ingredients and mix until the dough forms.
🥧 Roll out the dough into a 23 cm diameter pan, trim the edges, and refrigerate for 30 minutes.
Add weight and bake for 10 minutes, Temperature 180 °C.
🥧 Remove the weight and bake for another 4 minutes.
Heat the mascarpone cream with honey.
🥧 Pour the cream over the crust, arrange fig slices and bake for 30 minutes at 160 °C.
🥧 Allow to cool to room temperature before serving. Enjoy!