Step 1: Preheat your oven to 375°F (190°C). Lightly flour your work surface and unroll the store-bought pie crust. Gently press it into a 9-inch tart pan with a removable bottom. Trim any excess crust. Prick the bottom of the crust all over with a fork.
Step 2: In a medium bowl, combine the cold mascarpone cheese, granulated sugar, vanilla extract, and a pinch of salt. Beat with a whisk or electric mixer until smooth and well combined. Do not overmix.
Step 3: Spread the mascarpone mixture evenly over the bottom of the prepared pie crust.
Step 4: Wash and pat dry the fresh figs. Trim the stems and halve or quarter them. Arrange the fig pieces artfully over the mascarpone filling, cut-side up.
Step 5: Drizzle the figs generously with half of the honey (about 2 tablespoons).
Step 6: Bake for 30-35 minutes, or until the crust is golden brown and the filling is set. The figs should look tender and slightly caramelized.
Step 7: Remove the tart from the oven and let it cool on a wire rack for at least 15-20 minutes before carefully removing it from the pan. While still warm, drizzle with the remaining honey and sprinkle with the chopped pistachios. Serve warm or at room temperature.