Fresh Fig Tart with Rosemary Cornmeal Crust Filling
1/3 cup sour cream
1 cup mascarpone cheese (8 oz)
1/4 cup sugar
1 1/2 teaspoons finely grated fresh lemon zest
1/8 teaspoon salt
2 tablespoons red-currant jelly
1 tablespoon honey
1 1/2 lb fresh figs
Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom
Prepare filling and assemble tart:
Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
Remove side of tart pan and spread mascarpone cream in shell.
Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.
Crust can be made 1 day ahead and kept, covered, at room temperature.
Mascarpone mixture can be made 1 day ahead and chilled, covered.
Tart can be assembled 1 hour ahead and kept, loosely covered, at room temperature.
Makes 6 servings.