1.Sift flour and caster sugar into bowl, rub in butter. Add egg and enough water to make ingredients cling together. Press dough into a ball, knead on floured surface until smooth. Divide dough in half, wrap in plastic; refrigerate 30 minutes.
2.Roll one half of the pastry between sheets of baking paper until large enough to fit 24cm round loose-base flan tin. Ease pastry into side, trim edge; reserve trimmings. Prick base with fork; refrigerate 30 minutes.
3.Preheat oven to 200°C/180°C fan-forced.
4.Line pastry case with baking paper, fill with dried beans or rice; place on oven tray. Bake 10 minutes. Remove paper and beans; bake further 10 minutes or until lightly browned. Cool.
5.Roll remaining pastry (including scraps) between sheets of baking paper into 28cm square, cut into 1cm strips. Interweave strips on sheet of baking paper to form lattice large enough to cover tart; cover, refrigerate.
6.In a heavy based saucepan, stir cream, extra sugar, brown sugar, honey and star anise, over low heat, without boiling, until sugar dissolves. Boil about 7 minutes, without stirring, or until mixture turns golden brown. Cool 10 minutes; gently stir in nuts and figs.
7.Reduce oven to 180°C/160°C fan-forced.
8.Spread filling into pastry case, gently turn lattice off paper onto tart; trim edge. Bake about 25 minutes or until browned. Serve tart with whipped cream, if you like.