Preheat oven to 400ºF.

Roll brisée into a 14-inch disc. Chill until needed.

Remove stems from figs and cut into quarters. Then, spread them evenly over the dough, leaving a
1½-inch border. Sprinkle 3 tablespoons of sugar onto figs.

Fold the edges of the dough over the figs, and sprinkle the remaining tablespoon of sugar on the exposed crust. Bake until edges of crust are browned. Sprinkle raspberries over figs, and bake 5 more minutes.

Drizzle honey over the figs and cool.

Pâte Brisée:

Yield: 1 pound of dough

• 8 ounces all purpose flour
  
• 1 teaspoon salt
  
• ½ pound plus 2 Tablespoons, chilled unsalted butter
  
• ½ cup plus 2 Tablespoons ice water

Cut butter into pats and keep cold. Combine flour and salt in the bowl of an electric mixer and mix thoroughly. Add the chilled butter and using a paddle attachment (if you have it), mix until the butter and flour reaches a crumbly, almost sandy consistency.

Then, add the ice water a little at a time, and mix just until the dough comes together and forms a manageable ball. (You are looking for a non-sticky dough that will be a pleasure to roll out.) As soon as the dough comes together, remove it from the bowl, wrap it in plastic, and chill until needed.

This dough can also be frozen for later use, and then thawed overnight in the refrigerator when needed.