In a previous entry about cooking with figs, I mentioned that the next time I would be using the fruit would be to make a tart. The recipe I had in mind at that time was Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream. The combination of sweet and savory ingredients was uncommon for a dessert, which made me curious. The flavor was pleasant, and I didn't find the rosemary, of which the strong scent of I sometimes dislike, in the crust too distracting. The crust was a little dry, though, which had me choking a bit while it was going down. Overall, the tart was pretty good, and the presentation was very pretty, especially with the glaze of honey and red currant jelly on top of the figs.
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