FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST FILLING

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • For 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

Directions

  • 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.
  • Cooks' notes:
  • 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.
  • Gourmet
  • Gourmet Entertains

Notes

Categories: Dairy  Dessert  Filling 
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