In a food process, combine flour, almond flour, salt, and sugar. Pulse to mix.

Add cold butter. Pulse 4 times at 3 second intervals to lightly mix together the ingredients. Add egg yolk and pulse until dough begins to come together.

Dump the dough onto a clean working surface. Gather the dough together and push into a ball. Flatten dough to about 1-inch thickness.

Wrap dough in plastic wrap and let chill in the fridge for 30 minutes, or until well chilled.

Preheat oven to 350 degrees F. Roll dough out on a lightly floured work surface. Press dough onto the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.

Bake for 25-30 minutes until golden brown. Let cool on wire rack to room temperature before filling with cream cheese.

Using a hand mixer or a stand mixer, beat cream cheese until smooth. Add sugar and honey. Mix until combined. Spread cream cheese filling into cooled tart shell.

Arrange cut figs on top of cream cheese filling. Cover with plastic wrap and keep chilled in the fridge until ready to serve.