Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream

Ingredients

• ¼ teaspoon salt
• 1 tablespoon sugar
• 1 ½ pounds fresh figs
• 1 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom
• ¹/₈ teaspoon salt
• 1 ½ teaspoons fresh lemon zest
• ¼ cup sugar
• + 9 more ingredients
• • 1 cup mascarpone cheese
  • 2 tablespoons red-currant jelly
  • ¹/₃ cup sour cream
  • 5 tablespoons water
  • 1 ½ tablespoons fresh rosemary
  • ½ cup unsalted butter
  • ½ cup yellow cornmeal (not stone-ground)
  • 1 ½ cups all-purpose flour
  • 1 tablespoon honey

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...

View full recipe at Epicurious