Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Ingredients

• •1½ cups all-purpose flour
• •½ cup yellow cornmeal
• •1 tablespoon sugar
• •¼ teaspoon salt
• •½ cup unsalted butter
• •1½ tablespoons fresh rosemary
• •4 tablespoons ice water
• •⅓ cup sour cream
• •1 cup mascarpone cheese
• •¼ cup sugar
• •1½ teaspoons lemon zest
• •⅛ teaspoon salt
• •2 tablespoons red-currant jelly
• •1 tablespoon honey
• •1½ lb fresh figs
• •1 piece tart pan

Cooking Instructions

1. 1.

   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.

   5 min

2. 2.

   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.

   3 min

3. 3.

   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.

   35 min

4. 4.

   Preheat oven to 400°F.

   10 min

5. 5.

   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.

   30 min

6. 6.

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

   5 min

7. 7.

   Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.

   4 min

8. 8.

   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.

   15 min