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Fresh Fig Tart with Rosemary Cornmeal Crust Filling


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Serves | Prep Time | Cook 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


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


Pairs Well With


Notes

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