Preheat oven to 350 F.

For the filling: in a medium bowl, combine all ingredients. Set aside in the fridge.

For the crust: in a small saucepan, melt together the coconut sugar and coconut oil. Combine oats, coconut sugar mixture and salt into a food processor and pulse until crumbly and the mixture sticks together.

Press the crust mixture into a round tart pan. Bake for 20 minutes, or until golden. Allow to cool and set.

Remove the crust from the tart pan, and pour in the marscarpone mixture, using an offset spatula to smooth it out. Top with figs, cherries, maple syrup and pistachios.