Every summer I cannot resist buying a basket full of figs from my neighborhood farmer’s market. I prefer to eat them freshly washed right out of the basket. But while commuting home last night I contemplated incorporating the figs into a light dessert. Check out what I found here: For crust 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal (not stone-ground) 1 tablespoon sugar 1/4 teaspoon salt 1 stick (1/2 cup) cold unsalted butter, cut into pieces 1 1/2 tablespoons finely chopped fresh rosemary 4 to 5 tablespoons ice water For filling 1/3 cup sour cream 1 cup mascarpone cheese (8 oz) 1/4 cup sugar 1 1/2 teaspoons finely grated fresh lemon zest 1/8 teaspoon salt 2 tablespoons red-currant jelly 1 tablespoon honey 1 1/2 lb fresh figs Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom preparation Make crust: Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles …