I am not a baker. Or a dessert maker. Heck, most of the time I’d rather have a cheese course instead of a dessert course after dinner. Unless figs are in season.
Okay, okay, the ingredients in this tart sound a little… well, quirky… but the combination is a show stopper. Allow about 1.5 hours, but most of the time is chilling, and then baking the crust.
Fresh Fig Tart
based on a recipe from Epicurious.com
- 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 package (8 oz) 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
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:
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.
· 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.