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

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Recipe

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

 

Yield

8 servings

Prep

20 min

Cook

30 min

Ready

2 hrs
Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
Crust
1 ½ cups all-purpose flour
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½ cup cornmeal
yellow
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1 tablespoon sugar
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¼ teaspoon salt
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½ cup butter, unsalted
cold and cut into small chunks, 1 stick
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1 ½ tablespoons rosemary leaves
freshly and finely chopped
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¼ cup water
ice, or as needed
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Filling
cup sour cream
or yogurt
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8 ounces mascarpone cheese
1 cup
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4 tablespoons sugar
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2 teaspoons lemon zest
freshly and finely grated
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1 pinch salt
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3 tablespoons red raspberry jelly
or apricot jelly, or red currant jelly
*
½ tablespoon honey
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24 ounces figs
fresh, 1 1/2 pounds
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Ingredients

Amount Measure Ingredient Features
Crust:
355 ml all-purpose flour
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118 ml cornmeal
yellow
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15 ml sugar
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1.3 ml salt
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118 ml butter, unsalted
cold and cut into small chunks, 1 stick
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23 ml rosemary leaves
freshly and finely chopped
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59 ml water
ice, or as needed
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Filling:
79 ml sour cream
or yogurt
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231.2 ml/g mascarpone cheese
1 cup
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6E+1 ml sugar
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1E+1 ml lemon zest
freshly and finely grated
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1 pinch salt
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45 ml red raspberry jelly
or apricot jelly, or red currant jelly
*
7.5 ml honey
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693.6 ml/g figs
fresh, 1 1/2 pounds
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 33239% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 85mg 4%
Total Carbohydrate 17g 17%
Dietary Fiber 4g 16%
Sugars g
Protein 8g
Vitamin A 11% Vitamin C 5%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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