Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream |
|
 |
Prep Time: 75 Minutes Cook Time: 30 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
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 |
Directions:
1. Make crust: 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.
2. 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.
3. 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.
4. Preheat oven to 400°F.
5. 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.
6. Prepare filling and assemble tart: Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
7. Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
8. 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.
9. Cooks' notes:
10. · 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.
|
|