Step 1

Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.Make egg wash by whisking egg with 1 tablespoon of water, then set aside.

Step 2

Combine room temperature cream cheese with ¼ cup powdered sugar and one tsp. vanilla in a small mixing bowl. Whisk to thoroughly combine until it is smooth and uniform. Set aside.

Step 3

Slice figs in half, then slice each half into thirds. (You should have 6 small slices for each fig.) Place sliced figs in a medium bowl with remaining vanilla, honey and lemon juice. Toss to combine, then set aside.

Step 4

Remove puff pastry from fridge. It will be folded in thirds. Gently open it up, like a brochure, on a clean kitchen towel or lightly floured surface. Using a rolling pin, lightly roll over the dough, just to even it out and level the creases a bit.

Step 5

Using a sharp Chef's knife or a pizza cutter, cut the sheet of dough into 6 equal pieces. Place them on a parchment-lined baking sheet.Then score a border along the edges with a paring knife. Use a fork to dock the middle of the puff pastry. (Make small holes in the dough)

Step 6

Spread about 2 tablespoons of the cream cheese mixture in the middle of each piece of puff pastry. (I use an offset spatula for this.)

Step 7

Then place 8 - 9 slices of fig on top of the cream cheese mixture and lightly press them down to secure in place.Brush edges of puff pastry with egg wash.

Step 8

Bake for 16 – 18 minutes, or until puffed and golden. Let them cool on the sheet pan.

Step 9

While tarts are cooling, whisk together the powdered sugar and milk/cream for the glaze. When tarts have cooled, drizzle icing over the tarts and serve. Store leftover tarts in an airtight container in the fridge for up to 3 days.