Name: Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream
Cook time: 1 1/4 hour
Total time: 1 3/4 hour
Yield: Makes 6 servings
Ingredients: 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; 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; an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

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Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone CreamAnna Williams

Cooks' notes:

· Crust can be made 1 day ahead and kept, covered, at room temperature.
· Mascarpone mixture can be made 1 day ahead and chilled, covered. · Tart can be assembled 1 hour ahead and kept, loosely covered, at room temperature.

Recipe notes

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