Blackberry Linzer Tarts

Place the sugar and pistachios in a food processor.
Process until the pistachios are finely chopped.
Add the egg yolks, butter and cinnamon and process until smooth.
Add a fifth of the flour and process with short pulses until mixed.
Transfer to a mixing bowl and add the remaining flour, stirring with a wooden spoon until the flour is combined.
Gather up the dough into a compact ball.
Place on a piece of plastic wrap and flatten into a disk shape.
Wrap in the plastic wrap and chill for 1 hour.
Heat the oven to 375 degrees.
Line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface until it is 1/4-inch thick.
(This dough is very fragile.
It may be easier to place the dough directly on the cookie sheet and, with a sheet of plastic wrap between the dough and the rolling pin, roll it out.)
Cut the dough into 5-inch circles, gather up the dough and reroll it for the remaining circles.
Transfer the circles to the baking sheet.
Bake for 12 minutes or until browned.
Allow to cool before removing from the baking sheet.
Place the figs in a food processor and process until chopped.
With the processor running, add the water and process until smooth.
Spread the fig puree over the baked circles.
Arrange the blackberries, standing up, over the fig puree.
Sprinkle with powdered sugar and transfer to dessert plates.