Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Fresh figs in the market reminded me to pull this tart recipe out of my file. I've had it for a while and I really loved the sound of the rosemary cornmeal crust. And I was right, it's easy to make and tastes marvelous. Of course, you could use the lemon mascarpone cream any number of ways...just spoon it over any fresh fruit and it would be lovely, but combined with the rosemary crust, the flavors just sing. If you're not a fig fan, any fruit will do. 

You could use a large rectangular tart pan or a 10 inch round one, but I do love individual servings. You can make the crust and mascarpone a day ahead, then assemble the tart and hold it at room temperature for an hour or so. The currant jelly glaze is the perfect finishing touch, but I've used red raspberry and apricot as a glaze in other tarts....works fine.


Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream
From Gourmet magazine, July 2003

Ingredients:

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

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

Method:
Use round or rectangular pans with removable bottoms.

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. (It took 5 tablespoons for me)

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. 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, then cool in pan on a rack.

Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.

Heat jelly and honey in a small saucepan until jelly is melted; allow to cool slightly.

Remove sides of tart pans and spread mascarpone cream in shells. Cut figs (or whatever fruit you're using) into 1/4-inch-thick slices and arrange over cream. Brush figs with honey glaze.