For Crust

1. Heat oven to 350 degrees
2. Grease bottom and sides of a 10-inch tart pan with non-stick cooking spray
3. Place cookies in bowl of a food processor and pulse until course crumbs form
4. Melt butter in microwave
5. Add butter to food processor with ground cookies and pulse 4-5 times to combine
6. Spread cookie and butter mixture evenly into bottom and up sides of tart pan
7. Bake for 10 minutes
8. Remove from oven and allow to cool on cooling rack

For Filling

1. While tart crust is cooling, beat the (room temperature) mascarpone cheese on medium speed in a stand mixer until creamed and no lumps remain, about one minute
2. Add the brown sugar and beat to combine, less than one minute. Slowly add the maple syrup with the mixer on low
3. Scrape sides of bowl and beat about 30 seconds or until combined well
4. In a separate bowl, beat 1 cup of the heavy cream on medium low speed until frothy
5. Increase the speed to medium high and beat until stiff peaks have formed
6. Be careful not to overbeat
7. Fold half of the whipped cream into the mascarpone mixture
8. Add the remaining half and fold gently to combine
9. Mascarpone mixture should be smooth, not clumpy
10. If clumps remain, add up to 1/4 cup heavy cream and beat on high to incorporate and smooth out the mixture
11. Spread the filling into the prepared tart crust and chill in refrigerator for 2 hours or more
12. Before serving, top with sliced figs, candied pecans, and an extra drizzle of maple syrup
13. Store tightly wrapped in refrigerator for 2-3 days

For Candied Pecans

1. Add whole pecans and maple syrup to a small bowl and combine
2. Line a baking sheet with parchment paper
3. Pour nuts covered in syrup onto baking sheet
4. Bake in 325 degree oven for about 15 minutes, checking every five minutes and rotating pecans on the baking sheet
5. Maple syrup should be absorbed and pecans golden brown
6. Remove from oven and let cool
7. Once completely cooled, chop pecans with a knife or pulse in a food processor until coarsely chopped