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Friday, November 6, 2015

Fresh fig tart with rosemary cornmeal crust and lemon mascarpone cream

A rosemary-flavored crust with an addition of corn maze for a touch of crunch. On top, a filling of creamy sweetened mascarpone with lemon zest. And on top of that, freshly sliced figs, brushed only with a little red currant jam or jelly to make them shine. 
The combination of flavors is a classic - I've featured it before in some delicious mini baked tarts with agave, but there's nothing baked about the figs in this one. :)
Nothing could be simpler and it's the ideal dessert if you want to make something that has a heart enough base but really highlights raw figs and lets their flavor shine.

It's quite easy and fast to make, for a tart (only the crust needs to be baked). I really hope you try it - it's great to share with guests as well :). Enjoy.
Recipe adapted from here.

Last year: Masala chai (Indian spiced tea).
Two years ago: Red lentil and sausage stew (British).
Three years ago: Savory hazelnut bread (vegan).
Four years ago: Fettuccine Alfredo (Italian).

Ingredients (for a 23 cm or 9-inch tart form with removable bottom, preferably):

For the crust:
  • 180 g flour
  • 30 g polenta flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 100 g butter
  • 1 and 1/2 tablespoons finely chopped fresh rosemary (or 1/2 teaspoon rosemary powder)
  • 3-4 tablespoons cold water

For the filling:
  • 80 ml sour cream
  • 200 g mascarpone cheese
  • 50 g sugar
  • 1/8 teaspoon salt
  • 1 and 1/2 teaspoon freshly grated lemon zest
  • 2 tablespoons red currant jelly (or some other red fruit jam)
  • 1 tablespoon honey
  • 6-7 fresh figs

Preheat oven to 200 degrees C. Cut the butter into cubes. Mix all the ingredients for the crust, either with a blender or by rubbing the butter in the rest of them with your hands. Press it into the tart form and prick it all over with a fork. Put it in the oven and bake for 20-30 minutes (until done and slightly golden):

Turn off the oven. Mix the mascarpone with the sour cream, sugar, salt and lemon zest. Spread and level it inside the tart shell with the back of a spoon.

Gently slice the figs and arrange them on top of the cream layer. Brush their tops with a mix of red currant jam and honey, to glaze them so they shine and are protected from oxidizing too fast.

It's done. Slice and dig in! :)
(Though, if you wait a couple of hours and let the tart rest in the fridge, loosely covered, the flavors will meld and get better.)

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