Fig And Mascarpone Polenta Tarte

Fig And Mascarpone Polenta Tart

Ingredients:

Pastry

1 1/2 cup all-purpose flour

1/2 cup fine ground yellow cornmeal

1 tablespoon granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons minced fresh rosemary
1/2 cup unsalted butter, chilled and cut into pieces
1/3 cup iced Madeira Wine or as needed

Filling:
1 1/2 cups mascarpone cheese
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons Madeira Wine
1 1/2 pounds fresh figs, washed, drained, and cut 
   lengthwise into 1/4 in thick slices
1 tablespoon honey or as needed, lightly warmed

Directions:
Crust
In the bowl of a food processor, fitted with a steel blade, pulse to combine the flour, cornmeal, sugar, and salt.

Add the rosemary and pulse once or twice, add the butter in small amounts at a time, pulsing  
between additions, until mixture resembles a coarse meal.      

Continuing to pulse the food processor, add the Madeira Wine as needed. 

Press the dough evenly onto the bottom and up the sides of a 10-inch round, removable bottom 
tart pan.

Chill the pastry until firm, about 30 minutes.

On the middle rack of the oven, bake the crust 25 to 30 minutes until golden.  Transfer from the oven to a cooling rack.

Filling:
In a bowl, combine the mascarpone, sugar, vanilla, and Madeira.  Spread the cheese filling evenly into the cooled pastry.  Arrange the sliced figs over the cheesed brush the figs with the honey to glaze.     Serves 6