Fig-Walnut Tart

1. FOR THE TART DOUGH: Whisk egg, 1 tablespoon water, and vanilla together in bowl. Process flour, sugar, lemon zest, baking powder, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 7 pulses. With machine running, add egg mixture and process until all liquid ingredients are incorporated, about 12 seconds. Pinch dough with fingers; if dough feels dry and does not hold together, sprinkle remaining 1 tablespoon water over top and pulse until incorporated, 3 to 5 pulses.
2. Turn dough onto counter and press together to form cohesive mound. Flatten dough into 5-inch disk, wrap tightly in plastic wrap, and refrigerate for 2 hours. Before rolling dough out, let it sit on counter to soften slightly, about 10 minutes. (Dough can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.)
3. Roll dough into 13-inch circle, about 1⁄4 inch thick, between 2 large sheets of floured parchment paper. (If dough sticks to parchment, gently loosen and lift sticky area with bench scraper and dust parchment with additional flour. Remove dough from refrigerator. Slide dough, still between parchment sheets, onto rimmed baking sheet and refrigerate until firm, about 15 minutes.) Remove top layer of parchment. Loosely roll dough around rolling pin and gently unroll it onto 10-inch tart pan with removable bottom, letting excess dough hang over edge. Ease dough into pan by gently lifting edge of dough with 1 hand while pressing into corners with other hand. Leave any dough that overhangs pan in place.
4. Press dough into fluted sides of pan, forming distinct seam around pan’s circumference. (If some sections of edge are too thin, reinforce them by folding excess dough back on itself.) Run rolling pin over top of tart pan to remove any excess dough. Wrap dough-lined tart pan loosely in plastic, place on large plate, and freeze until dough is fully chilled and firm, about 30 minutes, before using. (Dough-lined tart pan can be wrapped tightly in plastic and frozen for up to 1 month.)
5. FOR THE FILLING: Meanwhile, bring figs, water, brandy, and sugar to simmer in saucepan and cook, stirring occasionally, until liquid evaporates and figs are very soft, about 10 minutes. Stir in walnuts and orange zest and let cool to room temperature.
6. While filling cools, adjust oven rack to middle position and heat oven to 325 degrees. Spread cooled fig and nut filling evenly over bottom of tart shell. Set tart on rimmed baking sheet and bake until edges of tart are lightly browned, 25 to 30 minutes, rotating baking sheet halfway through baking. Transfer tart with baking sheet to wire rack and let cool to room temperature, about 2 hours. To serve, remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board.

FRAISAGE OR MIXING FLAKY TART DOUGH
1. Starting at farthest end of dough pile, use heel of hand to smear small amount of dough against counter. Continue to smear dough until all crumbs have been worked.
2. Gather smeared crumbs together and repeat process.