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Crust:
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1. Whisk yolk and cream in a small bowl.
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2. Mix flour, sugar and salt in mixer.
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3. Add butter to mixer.
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4. Add yolk/cream mixture to mixer.
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5. Mix until dough comes together and gather into a ball. Then refrigerate dough for ~15 minutes, until it becomes less sticky to work with.
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6. Grease and flour 10inch pan.
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7. Roll out dough and press into pan.
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8. Chill for at least 30 minutes (or overnight)
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Pastry Cream:
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1. Bring half and half to a simmer in small sauce pan.
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2. In small bowl, whisk 1/4 cup sugar, 1 egg, and flour together.
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3. Slowly temper the egg mixture with the simmered half and half.
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4. Return mixture to sauce pan and heat until it thickens and boils (~3-5 minutes).
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5. Transfer back into the small bowl and stir in vanilla.
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6. Set bowl over ice bath to cool.
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Filling:
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1. Combine ground almonds with half the remaining sugar (1/3 cup) in a small bowl.
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2. Add in butter and remaining 1/3 cup of sugar to a mixer and beat until smooth.
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3. Mix in remaining 2 eggs, one at a time.
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4. Gradually beat in almond/sugar mixture.
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5. Beat in 1/2 cup of the cooled pasty cream.
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6. Chill and cover for at least 4 hours (or overnight).
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Setting Up and Cooking the Pie:
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1. Preheat the oven to 375F.
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2. Spread filling over crust.
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3. Arrange figs in a circular pattern on top of filling .
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4. Bake for 1hour, or until center is golden and set.
