Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Ingredients

• 1.5 cups flour all-purpose
• 1.5 lb figs fresh
• 1.5 tablespoons rosemary leaves fresh finely chopped
• 1 tablespoon honey 
• 4 tablespoons water 
• 1.5 teaspoons lemon zest fresh finely grated
• 8 oz mascarpone cheese 
• 2 tablespoons currant jelly 
• 0.1 teaspoon salt 
• 0.3 cup cream sour
• 0.3 cup sugar 
• 0.5 cup butter unsalted cold cut into pieces
• 0.5 cup cornmeal yellow stone-ground (not )

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• whisk
• spatula
• rolling pin
• tart form

Directions

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. 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.
6. Preheat oven to 400°F.
7. 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.
8. Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
9. Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
10. Remove side of tart pan and spread mascarpone cream in shell.
11. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream.
12. Brush figs with honey glaze.
13. · 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.