« Photo Hunt: Triangle | Main | Life Explained »

Fresh Fig-Honey Tart with Rosemary Crust


Madonna left me a BIG bag of fresh figs! YEAH! What could I do, but make up this recipe, and make some fig jam with fennel seed and bay leaf too!


2 1/2 c. flour
1/3 c. sugar
1/4 t. salt
2 eggs
2 sticks (1 cup) cold unsalted butter
2-3 T. ice water as needed
2-3 sprigs fresh rosemary, chopped

This recipe makes enough dough for TWO tart shells. Use half and freeze the rest.
Combine flour, sugar, and salt and pulse in a food processor. Add eggs and cold butter, cut in small pieces. Pulse. Add rosemary. Pulse. Add ice water one T. at a time until dough comes together in a ball. Dough will be slightly sticky. Wrap dough in plastic wrap and chill 2 hours or longer. On a floured surface, roll dough to a round, square or rectangle slightly bigger than your tart pan. Fold in half and carefully place in pan. Press down to fit pan evenly and push dough around edge to form and even crust. Chill 30 minutes. Preheat oven to 350. Prick dough with a fork, and cover tart shell with foil. Bake 30 minutes. Remove foil and bake another 10 minutes until crust is slightly golden. Cool on rack.

4 oz. mascarpone, room temperature
4 oz. cream cheese, room temperature
2 oz. honey Greek yogurt (about 1/3 of a Trader Joe's individual serving)
2 T. honey

Combine all ingredients and stir or beat until smooth with no lumps. Spread filling into cooled tart shell. Slice 4-5 figs into slices and arrange on top of tart. Drizzle with a little warm honey and serve.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on July 18, 2010 6:30 AM.

The previous post in this blog was Photo Hunt: Triangle.

The next post in this blog is Life Explained.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel