For this celebratory tart recipe, a smooth, creamy, lemon-scented Greek yogurt filling, adorned with a ring of dried figs, is layered on a bed of honey-sweetened polenta. Real, Italian-style polenta is made from medium- or coarse-ground whole-grain cornmeal. Products labeled polenta, medium-ground cornmeal and corn grits (not instant) can be used interchangeably in this recipe.
Active Time: 30 minutes |
Total Time: 3 1/2 hours
1 1/4 cups low-fat milk
1 1/4 cups water
1/2 cup honey
1/4 teaspoon salt
3/4 cup whole-grain polenta or medium-ground cornmeal
1/3 cup finely chopped dried figs, preferably Calimyrna
1 teaspoon finely grated lemon zest
6 large dried figs, preferably Calimyrna
1/4 cup Limoncello or other lemon liqueur
2 cups nonfat plain Greek yogurt
1/3 cup honey
1 teaspoon finely grated lemon zest
3 large eggs, at room temperature (see Tip)
1 tablespoon all-purpose flour
To prepare crust: Combine milk, water, honey and salt in a large heavy saucepan. Bring to a simmer over medium-high heat, stirring occasionally with a large whisk. Slowly add polenta (or cornmeal) in a thin stream and continue whisking for about 1 minute more. Reduce heat to maintain a gentle bubble, cover and cook, switching to a wooden spoon and stirring vigorously every few minutes, for 10 minutes. (Use caution as you stir: the mixture can splatter as it bubbles.) Remove from the heat and let stand, covered, stirring a few times, for 10 minutes. Stir in chopped figs and lemon zest.
Coat a 10-inch springform pan with cooking spray and place it on a wire rack. Transfer the polenta mixture to the prepared pan, spreading it evenly across the bottom with a damp wooden spoon. Let stand at room temperature to cool and firm up, at least 1 hour.
Preheat oven to 325°F.
To prepare filling: Remove the stems and cut figs in half lengthwise. (If necessary, press each fig between two fingers before cutting to get two pretty halves.) Place the fig halves in a microwave-safe medium bowl and drizzle with lemon liqueur. Microwave on High until hot, about 30 seconds (or heat the figs in a small saucepan). Set aside for at least 15 minutes to soften.
Beat yogurt, honey and lemon zest in a large bowl with an electric mixer on medium speed until smooth, about 40 seconds; scrape down the sides. Beat in eggs, one at a time, until well combined, about 20 seconds for each, stopping to scrape the bowl once or twice. Sprinkle flour across the mixture and beat in at low speed until just incorporated. Pour the filling over the crust and smooth to the edges. Drain the figs. Gently press them, cut-side up, into the filling, evenly spacing around the edge of the tart.
Bake the tart until it just starts to brown around the edges and the filling is firm around the edges but still a little jiggly in the center when the pan is gently shaken, 45 minutes to 1 hour. Cool in the pan on a wire rack to room temperature, at least 2 hours and up to 3 hours. Remove the pan sides and slice. Serve slightly warm or at room temperature.
Per serving :
2 g Fat;
1 g Sat;
1 g Mono;
48 mg Cholesterol;
38 g Carbohydrates;
7 g Protein;
1 g Fiber;
97 mg Sodium;
149 mg Potassium
Make Ahead Tip: Prepare crust (Steps 1-2), cool, cover and refrigerate for up to 1 day. Let stand at room temperature while you prepare the filling; if the surface is moist, blot dry with a paper towel. | Equipment: 10-inch springform pan
Tip: To bring an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.