Place flour, cornmeal, zest and salt in a large bowl or food processor and whisk to combine or pulse to blend. 

Add cold butter and cut in using a pastry blender, or pulse in a food processor until mixture resembles coarse crumbs. 

Add sour cream and pulse once. Add ice water, 1 tablespoon at a time, until dough 

just begins to come together. 

Gather dough and shape into a disc. 

Cover and refrigerate at least 1 hour.

Meanwhile, remove stems from figs and cut figs lengthwise in 1/4-inch-thick slices. 

In a small bowl, stir together honey and 1 teaspoon water.

Preheat the oven to 375°F. 

On a large sheet of parchment paper, roll out dough into a 12-inch circle about 1/8-inch thick. 

Carefully transfer dough, still on parchment paper, to a baking sheet. 

Top with figs in concentric circles, leaving a 2-inch border. 

Fold edges of dough up over figs. 

Bake until crust is lightly golden and figs have released their juices, about 35 minutes. 

Remove from the oven and brush figs and crust with honey mixture.

Let cool 15 minutes before serving. Serve warm or at room temperature.