Fruit tart with marscapone cream and rosemary, cornmeal crust

Last weekend we went to the lake with friends.  I had promised a fig tart with lemon marscapone cream and a rosemary cornmeal crust.  Yum!  We went out of our way to buy some beautiful, plump figs the night before and I woke early to make the crust so it wouldn't be soggy the next night (it had been raining here for days).  

After popping the crust in the oven I blended the marscapone with sugar, sour cream and lemon zest and combined red currant jelly and honey to brush over the fruit.  I stashed everything including utensils in a soft-sided cooler and we headed north to Lake Conroe.  We were visiting a colleague of Brad's from work with our kids.  Their children have all graduated from college and we coached our three on their p's & q's.  

We arrived and unloaded and as I was taking my goodies from the bag, I realized I had left the figs in the fridge at home.  Luckily my hosts had loads of blueberries in the fridge.  

I made the tart again on Wednesday using blackberries and it was equally delicious.