Pastry;
Place almonds with sugar into Thermomix bowl and mill 10 sec/speed 8.
Add butter, vanilla extract, cinnamon, and salt and mix 5 sec/speed 7.
Add remaining pastry ingredients and mix 10 sec/dough setting/Interval.
Turn out onto lightly floured Silicone mat and shape into a tight disc. Rest 30 minutes before rolling to line 20cm flan tin with removable base. Place in freezer while you prepare the filling.
Vanilla Scented Marzipan;
Place sugar and almond meal into Thermomix bowl and mill 10 sec/speed 8.
Add vanilla, cornflour and egg white and mix 30-40 sec/speed 5, scraping down sides of bowl if necessary. Overdoing the blending at this stage can be risky, as the oil from the almonds can be released, thus rendering the marzipan useless.
When marzipan has formed a reasonable dough, turn out onto corn floured silicone mat and roll out using rolling pin. Lay on top of lined flan tin and cut excess away. (Reserve excess.)
The Tart;
Place remaining ingredients into Thermomix bowl (including the leftover marzipan) and mix 8 sec/speed 7. Spread over the marzipan layer.
Place figs carefully on top, arranged cut side up.
Bake in preheated fan forced 180ºC oven for 30-35 minutes until just wobbly in centre. Leave in oven to cool. Chill before drizzling with extra honey before serving.