Tagine-Infused Fig and Almond Tart with Honey Drizzle

**Make the Crust:** In a food processor (or large bowl), combine the flour, powdered sugar, and salt. Pulse (or whisk) to combine.

Add the cold butter cubes and pulse (or use a pastry blender) until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, pulsing (or mixing) until the dough just comes together. Be careful not to overmix.

Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

**Prepare the Filling:** In a bowl, combine the quartered figs, almonds, cinnamon, ginger, turmeric, saffron (if using), and lemon zest. Toss gently to coat.

**Assemble the Tart:** Preheat oven to 375°F (190°C).

On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter.

Carefully transfer the dough to the tart pan and press it into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork (docking).

Arrange the fig and almond mixture evenly over the crust.

In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash around the edges of the tart crust.

Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly and slightly caramelized.

Let the tart cool slightly in the pan before carefully removing it to a serving platter.

Drizzle generously with honey before serving.

Serve warm or at room temperature.