Fresh Fig Tart with Rosemary Cornmeal Crust Filling
CATEGORIES
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
  1. 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
  2. Prepare filling and assemble tart:
  3. Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
  4. Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
  5. Remove side of tart pan and spread mascarpone cream in shell.
  6. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.
  7. Cooks' notes:
  8. Crust can be made 1 day ahead and kept, covered, at room temperature.
  9. Mascarpone mixture can be made 1 day ahead and chilled, covered.
  10. Tart can be assembled 1 hour ahead and kept, loosely covered, at room temperature.
  11. Makes 6 servings.
  12. Gourmet
  13. Gourmet Entertains