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!
Crust:
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.
Filling:
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.
