In a bowl, cream the butter and sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low speed, add the dry ingredients. The mixture will have a sandy texture. Using your fingertips, press the dough into a 27-cm (10 1/2-inch) tart pan with removable bottom. Refrigerate for 30 minutes.
With the rack in the bottom position, preheat the oven to 180°C (350°F).
In a bowl, cream the butter with the sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients. Scrape the mixture into the pie shell.
Place the whole fig in the centre and arrange the fig halves all around, cut side up, leaving space between each fig.
Bake until the frangipane is golden brown and a toothpick inserted in the centre comes out clean, about 50 minutes.
After removing the tart from the oven, gently brush the figs with warm honey.
Let cool. Serve warm or cold.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.