Instructions

for the tart crust

Whisk egg yolk, cream, and vanilla together in bowl. Grind Sucanat in spice grinder until fine and powdery, about 1 minute. Process flour, ground Sucanat, and salt in food processor until combined, about 5 seconds. Scatter chilled butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. With processor running, add egg yolk mixture and process until dough just comes together, about 12 seconds.
Form dough into 6-inch disk, wrap tightly in plastic wrap, and refrigerate for 1 hour. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Let chilled dough sit on counter to soften slightly, about 10 minutes. Roll dough into 11-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with your hand while pressing into corners and fluted sides of pan with your other hand. Run rolling pin over top of pan to remove any excess dough. Wrap dough-lined pan loosely in plastic, place on large plate, and freeze until dough is chilled and firm, about 30 minutes. (Dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month.)
Adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet, line with double layer of aluminum foil, covering edges to prevent burning, and fill with pie weights.
Bake until crust is golden brown and set, about 30 minutes, rotating pan halfway through baking. Remove weights and foil and let crust cool completely, about 1 hour.

for the filling

Combine figs, water, brandy, and orange zest in small saucepan and simmer over medium-low heat until figs are softened and beginning to break down, 15 to 20 minutes. Transfer mixture to food processor and process until smooth, about 15 seconds. Transfer fig puree to large bowl and stir in chopped cherries and walnuts.
Spread fig mixture evenly into cooled tart crust. Set tart on baking sheet and bake until crust is golden brown and filling is set, 25 to 30 minutes, rotating pan halfway through baking. Transfer tart with baking sheet to wire rack and let cool to room temperature, about 2 hours.

for the maple whipped cream

Using stand mixer fitted with whisk attachment, whip cream, maple syrup, vanilla, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. To serve, remove outer ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Serve with whipped cream.