Whisk together the flour, powdered sugar, and salt in a large bowl.

Add the cold butter cubes to the flour mixture.

Rub the butter into the flour with your fingertips (or use a pastry cutter) until the mixture looks like coarse crumbs.

Add the egg and mix just until the dough comes together—don’t overwork it.

Shape into a ball, wrap in plastic wrap, and chill in the fridge for at least 30 minutes or up to 24 hours.

Lightly flour your board and let the chilled dough sit for 30 minutes.

Roll out the dough to fit a 9-inch tart pan, about 11-12 inches in diameter.

Lift the dough round into the pan. Press the dough firmly into the edge of the tart pan.

Use the rolling pin or the heel of your hand to cut the extra dough from the edge of the tart pan. Chill until ready to use.

Gently wash and pat dry the figs. Slice them into quarters or thick rounds, depending on your desired look.

Preheat oven to 350°F (180°C).

Whisk the eggs and sugar together in a medium bowl until pale and slightly fluffy. You can also use a hand mixer.

Add the almond flour and heavy cream, then stir until smooth and creamy.

Pour the almond cream evenly over the crust.

Arrange the fig slices neatly on top. Place the tart pan on a baking sheet.

Bake for 50–70 minutes, or until the crust is golden and the filling is set. The cake should not jiggle in the center when you wiggle the sheet pan. If the cake gets too brown, loosely lay a sheet of aluminum foil over the top. The timing will also depend on the size of figs you get, the larger the figs, the longer it will take to bake.

Remove the tart from the oven and cool in the pan for 15 minutes.

Carefully remove the outer ring from the tart pan. Slide the tart off the base of the tart pan onto a cake plate. Serve warm, room temperature, or chilled.

Dust with powdered sugar and/or drizzle with honey if desired.