Place the figs in a bowl of water and rehydrate for 10 minutes. Peel the apples and slice thinly with a sharp knife. Place into a bowl with the cinnamon and lemon juice and combine.
In a separate bowl, whisk the eggs and sugar. Whisk in the milk and butter, add the flour and baking powder, and combine into a smooth batter. Arrange six 10cm tart tins on a bench and carefully layer in the sliced apples. Pour the batter over the apples to a level just below the top of the tin. Chop the figs and spread onto the tarts. Add the walnuts, then dust with icing sugar.
Bake in an oven at 170°C for 50 minutes. Remove from the oven, allow to cool to room temperature, dust with icing sugar and serve.
40g dried figs
3 pink lady apples
½ tsp cinnamon
juice of 1 lemon
3 eggs
200g white sugar
200ml milk
150g butter, melted
300g flour
½ tsp baking powder
40g walnuts
icing sugar, to serve