Step-by-Step Instructions:
Pre-bake the tart shell according to package instructions, then let it cool.
- In a saucepan, heat honey and rosemary over low heat for 10 minutes, allowing the flavors to infuse.
- In a bowl, whisk together eggs, heavy cream, and lemon zest.
- Strain the honey to remove rosemary, then whisk it into the egg mixture.
- Arrange fig slices in the cooled tart shell.
- Pour the honey mixture over the figs.
- Bake at 350°F (175°C) for 25-30 minutes, or until set.
- Let the tart cool before serving.
