| 1 | Crust: using electric mixer, beat butter and sugar in large bowl until fluffy. |
| 2 | Mix in egg yolk and vanilla. |
| 3 | Add lfour and mix until well com- bined. |
| 4 | Shape dough into ball and flatten into disk. |
| 5 | Wrap in plastic and refrigerate 30 minutes. |
| 6 | (can be prepared 1 day ahead, soften slightly before rolling out). |
| 7 | Filling: combine half-and-half and honey in heavy medium saucepan; scrape in seeds from vanilla bean; add bean. |
| 8 | Bring to simmer over medium high heat. |
| 9 | Remove from heat; remove bean. |
| 10 | Whish sugar, cornstarch, egg and egg yolk in medium bowl. |
| 11 | Gradually whisk in hot half and half mixture. |
| 12 | Return mixture to pan and whisk over medium heat until custard boils and thickens, about 3 minutes. |
| 13 | Transfer to bowl. |
| 14 | Refrigerate until cooled to room temperature, whicking occasionally. |
| 15 | (can be prepared 1 day ahead. |
| 16 | Cover with plastic wrap and refrigerate). |
| 17 | Position rack in center of oven and preheat to 350°F. |
| 18 | Lightly butter 9 inch diameter tart pan with removable bottom. |
| 19 | Roll out dough on lightly floured surface to 13 inch round. |
| 20 | Transfer to prepared pan. |
| 21 | Trim edges. |
| 22 | Pierce bottom of crust lightly with fork. |
| 23 | Chill 20 minutes. |
| 24 | Bake until light golden, approx 25 minutes. |
| 25 | Transfer crust to rack;cool completely. |
| 26 | Cut enough figs into small wedges to measure 1 generous cup. |
| 27 | Fold fig pieces into filling. |
| 28 | Spread filling evenly in prepared crust. |
| 29 | Cut re- maining figs in half lengthwise. |
| 30 | Arrange fig halves in concentric circles atop filling, pointed ends toward center,covering filling completely. |
| 31 | Refrigerate at least 1 hour and up to 3 hours. |
| 32 | Cut tart into wedges. |
