Step 1

Fresh figs are delicious, but highly perishable. Buy the figs right before you make this dessert and store them in the refrigerator until you are ready to use.

Step 2

When you're ready to assemble the tarts, cut the figs in quarters and arrange them on top of the pastry cream.

Step 3

Rough chop 3/4 of the cherries, leave the rest whole. Add the cherries, water and 2 tablespoons of lemon juice to a 4 quart saucepan. Bring to boil, reduce the heat to medium high and continue to cook the fruit until it is soft, about 18 minutes.

Step 4

Measure the fruit in a glass measure cup (make note of the amount). Add the cherries, half the amount of sugar, and 1 tablespoon of lemon juice back to the same saucepan. So if you have 3 cups of cherries, add 1-1/2 cups of sugar. but adjust the amount of sugar based on the amount of cooked cherries that you have. Bring the mixture back to a boil, reduce the heat to medium and continue to cook until the mixture is reduced by half. Stir the jam, scraping the bottom to prevent it from sticking and burning.

Step 5

Scrape the completed jam into a heat-proof container and cool to room temperature. You should have about 2 cups of jam. Store the jam in refrigerator until ready assemble the tart.

Step 6

Line a pie plate with plastic wrap and set aside.

Step 7

Sift the flour and cornstarch together onto a piece of wax paper. Scrape the seeds from the vanilla bean using a sharp knife and add them to the whole milk.

Step 8

Put the mascarpone in a large bowl and place a fine mesh strainer over the bowl. Place this bowl next to the stove.

Step 9

In the a 3-quart saucepan add the 3 egg yolks and sugar and whisk until the ingredients are thoroughly combined and the eggs are lighter in color. Add the dry ingredients and whisk vigorously to incorporate. Add the whole milk-vanilla bean mixture and whisk to combine all the ingredients.

Step 10

Place the pan over medium heat and continue to whisk the mixture, making sure to whisk everywhere - the bottom and the bottom edges, so the mixture does not burn. As soon as the mixture becomes slightly thick, remove the pan from the heat and whisk for about 30 seconds. Return the pan to the heat, bring to a boil and continue to whisk for 1 minute.

Step 11

Immediately remove it from the heat, pour it over the mascarpone and use a spatula to combine the ingredients. Scrape the mixture into the plastic-lined pie plate. Cover the pastry cream with plastic, press the plastic into the pastry cream and refrigerate.

Step 12

Adjust 1 oven rack to the middle position in the oven. Preheat the oven to 350 degrees.

Step 13

For this recipe you will need four 4-inch mini-tart tins

Step 14

Combine the flour, sugar, and pistachios in the bowl of a food processor and process until the pistachios are fine with just a few large pieces remaining. Pour the dry ingredients into a bowl and whisk in the salt. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms and no bits of flour remain. Divide the dough into 4 equal portions (about 90 grams each). Using your hands, press the dough into each mini-tart pans, starting with the bottom and pressing it up the sides. Press and smooth dough with your hands to even thickness.

Step 15

Place the mini-tart pans on a wire rack set in a rimmed baking sheet and bake on the middle rack, until the crust is deep golden brown and firm to touch, 20 minutes, rotating pan halfway through baking. Cool the tarts for 10 minutes in the tart tin and them remove and allow to cool to room temperature.

Step 16

Before starting, remove the mascarpone pastry cream, figs, and the cherry jam from the refrigerator.

Step 17

Fill each tart crust with 1/4 of the cherry jam. Top the jam with 4-5 tablespoons of the pastry then top the pastry cream with the fresh figs which have been cut in halves or quarters. Sprinkle chopped pistachios on top. The tarts are best the day that they are made, but can be served the next day.