Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Place dry ingredients into a large bowl. Add margarine to the bowl and mix. Press into an 11-inch (28-centimeter) fluted pan with a removable bottom.

Bake for 20 minutes or until lightly browned. Brush with honey.

Spread jam evenly over the entire crust.

In a nonstick pan, heat margarine, sugar, and vanilla

until simmering.

Add fig halves, cut side down, and cook about three to four

minutes until caramelized. Flip and cook two more minutes.

When cool, place figs in the jam in a circular design.

In a medium bowl, mix together the first five ingredients. Add egg, and mix together lightly to make a crumble. Top figs with streusel topping.

Bake tart for about 45 minutes or until jam is bubbly. Cool

before serving.

Serve with a scoop of vanilla ice cream and drizzle with

caramel sauce, if desired.