Missing Xmas Recipe Plea - rosemary cornmeal crust

[Guest guest]

fresh fig tart with rosemary cornmeal crust and lemon mascarpone cream

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

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

 

 

Make crust:

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.

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.

 

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.

 

Makes 6 servings.

Active time: 1 1/4 hr Start to finish: 1 3/4 hr

 

Source; Gourmet, July 2003: Gourmet Entertains

 

" Innes, Rebecca " <Rebecca.Innes wrote:

Britain called " Vegetarian Good Food " ... > Anyways the pie had

rosemary pastry and was filled with lots of layers

> of fillings - Especially if anyone had any recipes for rosemary

pastry (we used to > call it pine needle pastry in the spirit of

Christmas)..

>

> Thanks in advance for help!

>

> Rebecca (Edinburgh, Scotland, UK)

>

>

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