In the bowl of a food processor, pulse the flour, sugar, and butter together until it resembles coarse meal. With the machine running, pour in the yolk and pulse just until the dough holds together. Turn the dough onto a flat surface and flatten into a disc. Wrap in plastic wrap and refrigerate for 1 hour, or until firm.
Preheat the oven to 350°F. Lightly flour a work surface and roll the dough into a sheet large enough to fit a 9-inch-square tart pan with a removable bottom. Fit the dough in the bottom and up the sides of the pan. Trim excess dough even with the pan’s rim. Line with parchment paper and fill with rice or beans to weigh down the dough. Place the tart pan on a baking sheet and bake for 20 minutes. Remove from the oven and reduce the oven temperature to 325°F. Remove the weights and paper from the dough and return to the oven to bake for another 10 minutes, or until golden brown.
For the Filling
With an electric mixer fitted with a paddle attachment, mix the sugar, 2 tablespoons of the honey, the cornstarch, and the flour until well combined. Add the mascarpone, eggs, and orange blossom water (if using) and continue mixing until smooth. In a small bowl, toss the pine nuts with the remaining 2 tablespoons honey.
Line the figs with their tips facing up in the tart shell. Evenly pour the batter in between the figs. Sprinkle the honeyed pine nuts over the top. Return the tart to the oven for 20 minutes, or until the pine nuts are golden and the batter is cooked through; you can check with a cake tester.
For the Honey Whipped Cream
Up to 1 hour before serving, with an electric mixer, whip the heavy cream to soft peaks. Add the mascarpone and honey and continue whipping to reach stiff peaks. Keep, chilled, and serve alongside the tart.