Fig Tart

Recipe from Epicurious: https://www.epicurious.com/recipes/food/views/fresh-fig-tart-with-rosemary-cornmeal-crust-and-lemon-mascarpone-cream-108371

For crust

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

For filling

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 (any other berry jelly will work if you don’t have red currant)

1 tablespoon honey

1 1/2 lb 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

Preparation

• Make crust:
  Step 1
  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.
  Step 2
  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.
  Step 3
  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.
  Step 4
  Preheat oven to 400°F.
  Step 5
  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:
  Step 6
  Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
  Step 7
  Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.
  Step 8
  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.

• Cooks' notes:

  · 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.