Preheat the oven to 375° F
In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and lemon zest on low for 1 minute.
Add the eggs and water and work for a few seconds on low-speed before increasing the speed to medium and kneading for 3 minutes, until the dough has come together
Add the salt and the butter, a few cubes at a time, until all have been thoroughly incorporated into the dough.
Continue kneading on medium speed, occasionally scraping down the sides of the bowl and sprinkling a small amount of flour on the sides to the prevent the dough from sticking, until the dough is completely smooth, elastic and shiny (~ 10 minutes)
Transfer the dough to a large bowl brushed with sunflower oil, cover with plastic wrap and leave in the fridge for at least half a day, and preferably overnight.
It will increase in volume, but only by about one-fourth
In a bowl, combine the goat cheese with 1 Tbsp of the powdered sugar, orange zest, thyme and three-quarters of the beaten eggs.
Whisk until smooth and then stir in the ground almonds. Mix until smooth.
Whisk the remaining powdered sugar with the lemon juice.
You're going for an icing that's thick yet spreadable, so add a bit more lemon juice or powdered sugar as needed
Fig and Goat Cheese Tart
Lightly flour a clean work surface and roll out the pastry into an 11" square ¼" thick.
Line a baking sheet with parchment paper.
Roll the pastry around the rolling pin to help you transfer it to the baking sheet.
Spread the goat cheese mixture on top, leaving a border of about ⅔ inch.
Brush the remaining egg over the border.
Stand the figs on top of the mixture, placing them cut side up and slightly overlapping, as they'll shrink while cooking.
Sprinkle the superfine sugar over the figs, cover the tart with aluminum foil and set aside in a warm place for 20 minutes.
Remove the foil and place the tart in the oven.
Bake until the figs are caramelized and the bottom of the pastry is golden brown (~ 30 minutes)
Remove the tart from the oven and use a spoon to drizzle the icing over the figs.
Sprinkle with the thyme leaves and eat warm or at room temp