Fresh Fig Tart with Rosemary Cornmeal Crust

User Avatar
Member since 2006
No Video

Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

This is a recipe from Gourmet Magazine. Note: I'd suggest actually rolling out the crust for a smoother, thinner quality. Also, note, this is a pricey production, but interesting and pretty.

Ingredients You'll Need

For crust
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal (not stone-ground)
1 tablespoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/2 tablespoons finely chopped fresh rosemary
4 to 5 tablespoons ice water


Make crust:

Pulse together flour, cornmeal, sugar, and salt in a food processor.

Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.

Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.

Press dough evenly onto bottom and up sides of tart pan with floured fingers.

Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim.

Chill crust until firm, about 30 minutes.

Preheat oven to 400°F.

Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.

Questions, Comments & Reviews

More Great Recipes: Dessert | Fruity | Oven | Processor/Blender
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls