Mix together flour, walnuts, butter and sugar with a pastry blender or fork until butter is in small pieces. Stir in egg yolk and water, then knead for about 15 seconds on a lightly floured board. Shape into four 4-inch discs then press each into a 4-inch shell with a 1/2-inch rim. Transfer to a lightly greased baking sheet and wrap a foil collar around each; refrigerate for 1 hour.
Preheat oven to 350°F. Bake for 15 minutes then remove foil and bake for 5 minutes more; let cool.
To prepare sauce, melt butter in a small saucepan. Add brown sugar and cook for 2 minutes; add wine and figs and cook for 2 minutes more. Stir in cream and cinnamon and remove from heat. Cool slightly, then puree until fairly smooth.
Stir together cream cheese, honey and cinnamon in a small bowl; spread equal amounts into each pastry crust, then spread a thin layer of caramel sauce over cream. Arrange figs decoratively on top. Serve with any additional caramel sauce.
Pairs with Mirassou California Riesling