• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, C, D, P
MineralsNatrium, Chromium, Calcium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/2 cup yellow cornmeal (not stone-ground)

  3. 1 tablespoon sugar

  4. 1/4 teaspoon salt

  5. 1 stick (1/2 cup) cold unsalted butter, cut into pieces

  6. 1 1/2 tablespoons finely chopped fresh rosemary

  7. 4 to 5 tablespoons ice water

  8. 1/3 cup sour cream

  9. 1 cup mascarpone cheese (8 oz)

  10. 1/4 cup sugar

  11. 1 1/2 teaspoons finely grated fresh lemon zest

  12. 1/8 teaspoon salt

  13. 2 tablespoons red-currant jelly

  14. 1 tablespoon honey

  15. 1 1/2 lb fresh figs

  16. 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

Instructions Jump to Ingredients ↑

  1. Make crust:

  2. 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. 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. 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. Preheat oven to 400°F. 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. Prepare filling and assemble tart:

  3. Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl. Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly. 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.


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