Mascarpone-Lemon Cream & Fresh Fig Tart with Cornmeal-Rosemary Crust

Directions

For the crust:

Add the flour, cornmeal, sugar, and salt in a food processor, process until well mixed.

Add the butter and rosemary and pulse until the mixture resembles coarse meal with some small butter lumps.

Pour in ¼ cup of ice water evenly and process until well combined, if the mixture feels not wet enough to form a dough, add a little bit more ice water, and process again.

Turn the mixture into a tart pan that has been greased with butter or coated with cooking spray.

Press dough evenly onto the bottom and up sides of the tart pan with floured fingers until the crust forms.

Roll a rolling pin over the top of pan to trim the extra edges.

With a fork to pierce all over the crust.

Keep the crust refrigerate until firm, about 40 minutes.

Preheat the oven to 400°F.

Bake the crust until the center and edges are golden, about 30 minutes. During the baking, the bottom may be cracked, that's ok.

Let cool in the pan on a rack.

For the filling and tart:

Stir sour cream, mascarpone, sugar, zest, and salt in a medium bowl.

Heat the jelly and honey in a small saucepan over moderately low heat, stirring, until jelly is melted, 3 to 5 minutes, then lelt glaze cool for 1 to 2 minutes.

Spread the mascarpone cream evenly in the pre-baked tart crust.

Cut the figs lengthwise into ¼ inch-thick slices and arrange decoratively over the cream.

Brush honey glaze over the figs.

Note:

Crust can be made 1 day in advance, covered and kept at room temperature.

Mascarpone mixture can be made 1 day in advance, covered and chilled in the refrigerator.

Tart can be assembled 1 hour in advance, loosely covered at room temperature.