Add the gluten-free flour blend, salt, powdered sugar, vanilla extract and cold butter to a food processor. Pulse until the dough forms a ball.

Place the dough in a greased 9-inch tart pan. Press the tart dough into the tart pan and up the sides.

Poke holes in the tart dough with a fork, to prevent the tart from puffing up in the oven. Place in the freezer for at least 30 minutes, to chill completely.

Preheat oven to 350F. When the tart dough is chilled, place on a baking sheet to prevent butter from spilling in your oven. Bake for 15-18 minutes, until the edges are a light golden brown. Remove from the oven and cool completely.

Add the heavy cream to a large bowl and mix on high speed until medium peaks form. Set aside.

In a separate bowl, add the mascarpone cheese. Mix until smooth.

Add the vanilla extract and powdered sugar. Again mix until smooth.

Add 1/3 of the whipped cream to the mascarpone mixture.

Gently fold the whipped cream into the mascarpone until it's combined. Repeat with remaining whipped cream. Be careful not to stir too much because you don't want to knock the air out of the whipped cream.

Spread the mascarpone filling over the baked tart shell with an offset spatula or the back of a spoon.

Top with fresh figs and a drizzle of honey. Serve immediately or store in the refrigerator until ready to serve.