Fresh Fig Tart with Rosemary Cornmeal Crust and Lem

Name: Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

Servings: persons

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
Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

1
Pulse together flour, cornmeal, sugar, and salt in a food processor.
2
Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
3
Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
4
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.
5
Press dough evenly onto bottom and up sides of tart pan with floured fingers.
6
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.
7
Chill crust until firm, about 30 minutes.
8
Preheat oven to 400F.
9
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.
10
Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
11
Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
12
Remove side of tart pan and spread mascarpone cream in shell.
13
Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream.
14
Brush figs with honey glaze.

627

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup yellow cornmeal (not stone-ground), 1 tablespoon sugar, 1/4 teaspoon salt, and more.

Yes, Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions