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1
In a food processor, grind the pecans and sugar until the nuts are very fine.
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2
Sift together the flour, baking powder and cinnamon.
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3
In a medium bowl, using an electric mixer, beat the butter with the pecan mixture until light and fluffy.
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4
Add 2 of the eggs and the vanilla and beat until smooth.
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5
Using a wooden spoon, stir in the dry ingredients in 3 batches, mixing until the flour is incorporated; the dough will still be sticky.
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6
Divide the dough in half.
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7
Pat 1 half into a 6-inch disk for the tart base and wrap it in wax paper.
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8
Roll the remaining dough into a log and cut it in half crosswise.
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9
Pat 1 of the pieces into a 5-inch disk for the lattice top and wrap it in wax paper.
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10
Cut the remaining dough log in half again and wrap each piece separately; these will form the sides.
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11
Refrigerate all of the dough until thoroughly chilled, at least 2 hours or overnight.
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12
Preheat the oven to 375.
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13
Line the bottom of a 9-by-2 1/2-inch springform pan with a round of parchment paper.
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14
On a lightly floured surface, roll the 6-inch disk into a 9-inch round and fit it into the bottom of the pan.
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15
Using your hands, roll each small piece of the dough log into a 13-inch long rope.
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16
Fit the ropes into the pan around the base and join the ends to make one continuous rope.
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17
Evenly press the dough 1 1/2 inches up the sides of the pan to form a seamless shell.
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18
On a sheet of wax paper, roll the remaining disk into a 9-inch round, then transfer it to a rimless baking sheet and refrigerate.
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19
Spoon the fig preserves into the tart shell.
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20
The filling should come almost to the top of the pastry.
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21
Cut the chilled round of dough into 1/2-inch-wide strips; lay them, lattice-fashion, on top of the preserves and anchor them to the dough rim.
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22
Lightly beat the remaining egg with the milk and brush on the lattice.
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23
Bake the tart on the bottom shelf of the oven for about 50 minutes, or until the lattice is golden.
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24
Let cool on a rack before removing the sides of the pan.
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25
Serve with vanilla ice cream.
