This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Fig Tart with Lemon Mascarpone Cream

Crust:

1½ cups all-purpose flour
½ cup yellow cornmeal (not stone-ground)
1 tablespoon sugar
¼ teaspoon salt
1 stick cold, unsalted butter, cut into pieces
1½ tablespoons finely chopped fresh rosemary
4 to 5 tablespoons ice water

Filling:

⅓ cup sour cream
1 cup mascarpone cheese
¼ cup sugar
1½ teaspoons finely grated lemon zest
⅛ teaspoon salt
3 tablespoons honey
1½ pounds fresh figs

Heat oven to 400°.

In a food processor, pulse together flour, cornmeal, sugar and salt. Add butter and rosemary, and pulse until mixture resembles coarse meal with some small, pea-size butter lumps. Drizzle evenly with 4 tablespoons water, and pulse until incorporated.

Gently squeeze a small handful. If it doesn't hold together, add more water, ½ tablespoon at a time, pulsing after each addition, and continuing to test.

In a 1” deep fluted tart pan with a removable bottom, use floured fingers to press the dough evenly onto the bottom and up the sides of the pan. Using a small metal spatula or the back of a spoon, smooth the dough, then roll a rolling pin over the top of the pan to trim the dough flush with the rim. Chill the crust until it’s firm, about 30 minutes.

Bake crust in the middle of the oven until the center and edges are golden, about 25 to 30 minutes (don't worry if bottom of crust cracks), then let cool on a rack.

In a large bowl, whisk together sour cream, mascarpone, sugar, lemon zest and salt.

In a small saucepan, heat honey over moderately low heat, whisking until melted, then cool slightly.

Remove tart from the pan, and spread mascarpone cream into the shell. Cut figs lengthwise into ¼” thick slices, and arrange decoratively over the cream. Brush or drizzle the figs with the honey.

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.