Inspired by a recent Joy the Baker recipe, when my husband and I visited the farmer’s market on Saturday I was tempted by the lovely figs now in season. While I tried to enjoy figs last year with not much luck, I think I finally found my groove with this tart. Made with ultra decadent mascarpone, honey and a cornmeal crust, you really could eat it sans fruit or with any fruit imaginable. But with such pretty figs on hand, why use anything else?
I don’t own a tart pan (this recipe calls for a 9-inch one) so I swapped in a shallow glass pie dish. I also ran out of flour and had to use wheat flour for part of the measurement and would happily do so again. Find the recipe on Joy the Baker’s site!