Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream
Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pulse together flour, cornmeal, sugar, and salt in a food processor.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.