To make the pastry, place flour, caster sugar and butter in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. With the motor running, add the iced water and process until the mixture starts to form a dough. Knead lightly on a floured work surface until dough just holds together. Divide into 2 discs and wrap each in plastic wrap. Refrigerate for 20 minutes.

Preheat the oven to 180°C (350°F). To make the crumble, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips until crumbly clusters form.

Roll out the pastry to 3mm thick round shape. Sprinkle on 1/3 of the crumble mixture and then layer the sliced figs on top. Fold in the sides of the pastry, brush with egg and scatter with remaining crumble. Bake for 20-30 minutes until pastry is golden and figs are tender.

While the tart is baking, whisk the ricotta together with the honey and vanilla and set aside. Serve tart in slices with a generous dollop of honey whipped ricotta and an extra drizzle of honey.