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1
For the crust:
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Add the flour, cornmeal, sugar, and salt in a food processor, process until well mixed.
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3
Add the butter and rosemary and pulse until the mixture resembles coarse meal with some small butter lumps.
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4
Pour in 1/4 cup of ice water evenly and process until well combined, if the mixture feels not wet enough to form a dough, add a little bit more ice water, and process again.
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5
Turn the mixture into a tart pan that has been greased with butter or coated with cooking spray.
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6
Press dough evenly onto the bottom and up sides of the tart pan with floured fingers until the crust forms.
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7
Roll a rolling pin over the top of pan to trim the extra edges.
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8
With a fork to pierce all over the crust.
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9
Keep the crust refrigerate until firm, about 40 minutes.
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10
Preheat the oven to 400F.
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Bake the crust until the center and edges are golden, about 30 minutes.
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12
During the baking, the bottom may be cracked, that's ok.
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13
Let cool in the pan on a rack.
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14
For the filling and tart:
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Stir sour cream, mascarpone, sugar, zest, and salt in a medium bowl.
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16
Heat the jelly and honey in a small saucepan over moderately low heat, stirring, until jelly is melted, 3 to 5 minutes, then lelt glaze cool for 1 to 2 minutes.
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17
Spread the mascarpone cream evenly in the pre-baked tart crust.
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18
Cut the figs lengthwise into 1/4 inch-thick slices and arrange decoratively over the cream.
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Brush honey glaze over the figs.
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Note:
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Crust can be made 1 day in advance, covered and kept at room temperature.
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22
Mascarpone mixture can be made 1 day in advance, covered and chilled in the refrigerator.
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Tart can be assembled 1 hour in advance, loosely covered at room temperature.
