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1
In a bowl, combine the flour, sugar and salt.
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2
Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse meal.
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3
Beat the egg with the milk and add to the bowl.
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4
Stir gently just until a dough forms.
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5
Divide the dough in half and shape each half into a disk.
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6
Wrap the disks in plastic and refrigerate until thoroughly chilled, at least 4 hours or overnight.
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7
On a lightly floured surface, roll out 1 disk of dough to a 12-inch round.
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8
Cut out four 4-inch rounds and arrange them on a baking sheet.
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9
Repeat with the remaining dough.
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10
Cover with plastic and freeze until firm, for up to 3 days.
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11
Preheat the oven to 375.
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12
Arrange eight 4- to 5-inch gratin dishes on 2 baking sheets.
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13
In a saucepan, boil the sugar and water over moderate heat until deep amber, about 10 minutes.
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14
Remove the caramel from the heat and stir in the butter until smooth.
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15
Pour 2 tablespoons of the caramel into each gratin dish and add 3 fig halves, cut side down.
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16
Set a frozen disk of dough on each dish to cover the figs.
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17
Bake for about 40 minutes, or until the dough is golden and the caramel is bubbly.
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18
Carefully unmold the tarts onto plates, pastry side down.
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19
Top each with a scoop of Raspberry Sorbet and serve.
