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Lemon Marscapone Fig Tart

Ingredients:

Tart

1 tart dough recipe: add 2 teaspoons minced fresh thyme to the dough before baking it.

For filling:

1/3 cup light sour cream

1 cup (8 oz..) marscapone cheese

3 tablespoons honey, divided

teaspoons finely grated zest of lemon

1/8 teaspoon salt

2 tablespoons red currant or fig jelly

1 1/2 pounds fresh figs

Directions:

1.
1. Make and bake the crust. This can be done a day ahead, if you like.

2. 2. Prepare filling: Whisk together sour cream, marscapone, 2 tablespoons honey, lemon zest, and salt in a bowl. This can be done a day ahead and kept tightly covered in the fridge.

3. 3. Heat remaining teaspoon honey and jelly in small saucepan over low heat, whisking until the jelly melts.

4. 4. While the glaze cools a bit, slice the figs lengthwise into 1/4 inch slices and arrange over cream. Brush figs with honey glaze.

Notes:

For tart dough recipe: I used one of Ms. Stewart's. I like this one because it doesn't require cutting in butter. You just cream butter and sugar in a mixer and then add the dry ingredients. Incidentally, I didn't manage to transfer my dough from my counter to the tart tin without it tearing into several pieces. I think that this was more of a kitchen temperature issue than a recipe issue (the dimensions of my kitchen are such that if the oven is preheating, the entire kitchen is preheating). But I just pressed the dough into the tart tin and forced it up the sides with my fingers and it turned out just fine. Her recipe does not include the 2 teaspoons minced fresh thyme which I added to the dough before baking it.

From Food and Paper by Sarah Miller.