Fig-And-Raspberry Tart With Chestnut Honey

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2 1/2 cups all-purpose flour

2 teaspoons sugar

1/2 teaspoon salt

Finely grated zest of 1 lemon

1 stick plus 6 tablespoons cold unsalted butter, cubed

3 tablespoons heavy cream

1/4 cup ice water

30 fresh figs (1 1/2 pounds), stemmed and sliced lengthwise 1/3 inch thick

24 fresh raspberries

2 tablespoons sugar

1 tablespoon chestnut honey

11 small fresh bay leaves

13 small, tender rosemary sprigs

Sweet Red Wine Ice Cream, for serving

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