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Dice the butter and place it in a bowl. Add the sugar and salt and beat it together until creamy and pale in colour.
Add the flour and mixed spice and gently work the dough together. Add the egg yolk to bind.
Dust a work surface with a little more flour and roll out the pastry. lift the pastry and 28cm Tart case. Place the tart in the refrigerator to set. This takes about half an hour.
Set the oven to 180c. Line the tart base with grease proof paper and blind bake it with baking beans or rice for 15 minutes. No colour but cooked. Allowed to cool.
In a bowl add the butter and sugar together and mix well. Stir in the ground almonds and if you would like add the spoon of Amaretto liquor.
Beat in the egg.
With a plastic spatula fill the tart base and smooth it level.
Wash and dry the figs. Cut each fig into 6 vertically.
Arrange the figs skin side down starting on the outer rim of the tin working in towards the centre overlapping slightly.
Sprinkle with flaked almonds.
Place the tart back in the oven for a further 15 minutes until golden.
Warm the honey in a small pan, add the juice and zest of one orange and mix them together. Brush the warm tart with the glaze and serve.