Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

To make the egg wash, whisk one egg with 1 tablespoon of water in a small bowl and set it aside for later use.

In a small mixing bowl, combine room temperature cream cheese with ¼ cup of powdered sugar and 1 teaspoon of vanilla extract. Whisk these ingredients thoroughly until you achieve a smooth and uniform mixture. Set aside the cream cheese mixture for later.

Slice each fig in half, then further slice each half into thirds to get 6 small slices per fig. Place the sliced figs in a medium bowl, add the remaining vanilla, honey, and lemon juice, and toss everything together to combine. Set the figs aside.

Remove the puff pastry from the fridge. Carefully unfold it onto a clean kitchen towel or lightly floured surface. Using a rolling pin, gently roll over the dough to flatten it slightly and smooth out the creases.

Using a sharp Chef’s knife or pizza cutter, divide the puff pastry into 6 equal pieces and place them on the parchment-lined baking sheet. Score a border along the edges of each piece with a paring knife. Use a fork to dock the center of the puff pastry (poke small holes to prevent puffing in the middle). Spread about 2 tablespoons of the cream cheese mixture in the centers, using an offset spatula if available. Arrange 8 to 9 slices of fig over the cream cheese and lightly press them down. Brush the edges of each piece with the prepared egg wash.

Bake the tarts in the preheated oven for 16 to 18 minutes or until they are puffed and golden brown. Allow them to cool on the sheet pan. While the tarts are cooling, whisk together powdered sugar and milk/cream to create a glaze. Once the tarts have cooled, drizzle the glaze over them and serve.