FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST AND LEMON MASCARPONE CREAM

The first time I made this dessert, I had invited three friends for dinner. When one of them accepted my invitation he didn't know he was double-booked, so the guest of honor didn't show. No matter. The three of us got to enjoy this delicious tart all to ourselves.

This tart doesn't depend on a cooked custard for that wonderful creamy texture. It uses mascarpone cheese and sour cream instead. Because this is a savory tart, instead of the traditional sweet one, it can be a dessert and cheese course all in one. Make this in summer, when you can get fresh, ripe figs.

 

FRESH FIG TART WITH ROSEMARY CORNMEAL CRUST

AND LEMON MASCARPONE CREAM

serves 6

 

For the curst:

 

1 1/2 C all-purpose flour

1/2 C yellow cornmeal (not stone ground)

1 T sugar

1/4 t salt

1 stick cold unsalted butter, cut into pieces

1 1/2 T finely chopped fresh rosemary

4-5 T ice water

 

For the filling:

1/3 C sour cream

1 C mascarpone cheese, at room temperature

3/4 C sugar

1 1/2 t finely grated lemon zest

1/8 t salt

2 t red currant jelly

1 T honey

1 1/2 lb fresh figs

 

Make the curst:

1. Pulse together the 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-sized) lumps. Drizzle evenly with 4 T of ice water and pulse until just incorporated.

 

2. Gently squeeze a small handful of the dough; if it doesn't hold together, add more water, 1/2 T at a time pulsing after each addition and continuing to test.

 

3. With floured fingers, press dough evenly onto bottom and up sides of a 10-inch round tart pan, making it as uniformly thick as possible. 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.

 

4. Preheat oven to 400 degrees.

 

5. Bake crust in middle of oven until center and edges are golden, 25-30 minutes. (Don't worry if bottom of crust cracks.) Cool in pan on rack.

 

Prepare filling and assemble:

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

 

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

 

3. Spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch slices and arrange decoratively over cream. Brush figs with honey glaze.

 

4. When ready to serve, remove side of tart pan and cut tart into wedges.

 

Note: crust and filling can be made 1 day ahead and chilled, covered. Tart can be assembled 2 hours ahead and kept, loosely covered, at room temperature. (Or it can be kept for longer, chilled. Allow to return to room temperature before serving.)