Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Name: Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Global
Ingredients: 355 milliliters all-purpose flour; 680 grams fresh figs; 2 Tbsps finely chopped fresh rosemary; 1 Tbsp honey; 4 Tbsps ice water; 2 teaspoons finely grated fresh lemon zest; 227 grams cup mascarpone cheese; 2 Tbsps red-currant jelly; 0 teaspoons salt; 79 milliliters sour cream; 59 milliliters sugar; 118 milliliters stick cold unsalted butter, cut into pieces; 118 milliliters yellow cornmeal (not stone-ground)

Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream requires about 75 hours from start to finish. This recipe serves 6. Watching your figure? This vegetarian recipe has 641 calories, 9g of protein, and 36g of fat per serving. If you have flour, sugar, rosemary, and a few other ingredients on hand, you can make it.

Instructions

Pulse together flour, cornmeal, sugar, and salt in a food processor.

Ingredients you will need

Cornmeal

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.

Ingredients you will need

Rosemary

Butter

Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.

Ingredients you will need

Water

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.

Ingredients you will need

Water

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.

Ingredients you will need

Crust

Dough

Roll

Equipment you will use

Rolling Pin

Tart Form

Spatula

Frying Pan

Preheat oven to 400°F.

Equipment you will use

Oven

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.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.

Ingredients you will need

Mascarpone

Sour Cream

Sugar

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Glaze

Honey

Jelly

Equipment you will use

Whisk

Sauce Pan

Remove side of tart pan and spread mascarpone cream in shell.

Ingredients you will need

Mascarpone

Spread

Cream

Equipment you will use

Tart Form

Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream.

Ingredients you will need

Cream

Figs

Brush figs with honey glaze.

Ingredients you will need

Glaze

Honey

Figs

· 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.

Ingredients you will need

Mascarpone

Crust