Prepare the Oven and Tart Pan: Preheat the oven to 350°F (175°C). Butter a 9-inch round fluted tart pan with a removable bottom and set it aside.
Combine the Dry Pastry Ingredients: Place the flour, granulated sugar, and salt in the bowl of a stand mixer. Add the softened butter and process in short pulses until the mixture becomes crumbly.
Add the Milk: Pour in the room-temperature milk and continue mixing in short pulses until the mixture resembles wet sand.
Form the Tart Crust: Transfer the pastry mixture to the prepared tart pan. Firmly press it evenly across the bottom and up the sides of the pan, using the heels of your hands and your fingers to create an even crust.
Bake and Cool the Crust: Bake for 15 to 20 minutes, or until the crust is lightly golden. Remove from the oven and allow it to cool completely before adding the filling.
Prepare the Praline Cream: Beat the softened butter and hazelnut praline paste together. Add the egg and cornstarch, then add the heavy cream and whisk again until combined.
Prepare and Arrange the Figs: Cut the fresh figs into quarters just before assembling the tart to avoid oxidation and premature release of their juices.
Fill and Assemble the Tart: Spread the praline cream over the completely cooled tart crust. Arrange the quartered figs over the filling in concentric circles, or in your preferred decorative pattern.
Reduce the Oven Temperature: Lower the oven temperature to 330°F (165°C).
Bake the Filled Tart: Bake the assembled tart for 60 to 65 minutes. If desired, place a baking sheet on a lower oven rack to catch any possible spills. If the tart edges begin browning too quickly, protect them with a pie shield or aluminum foil.
Finish and Cool the Tart: Remove the baked tart from the oven, immediately sprinkle the top with the toasted flaked almonds, and place the tart on a wire rack to cool.
