In a large bowl, whisk the flour, sugar, and salt together.
Using a pastry cutter, cut the cubed butter into the flour mixture until the butter is pea-sized.
Add in the egg, and a tsp of water mixture.
Work to bring the crust together, adding in one tablespoon of water at at time.
The crust should come together easily and not be too dry.
Gather it into a round and refrigerate for at least an hour, or overnight.
When ready to make the tart, roll the dough on parchment paper to 1/8 inch thick circle that is 10 inches wide.
Gently transfer the dough to an 8-inch fluted tart pan, and press into the tart pan, trimming any overhang.
Dock the dough and fit a piece of parchment paper over it.
Pour pie weights into the tart shell and bake for 20 minutes.
Remove the pie weights and parchment paper and bake for another 10 minutes.
For the filling, mix the Tillamook Original Cream Cheese with the other ingredients in a blender. Lower the oven to 350F, pour the filling into the tart pan, arrange the sliced figs over top, and bake for 25 minutes.
Serve warm with a scattering of pistachio, a drizzle of honey, and creme fraiche, if desired.
