I have a bag of sun-dried figs- do you think they would work in place of fresh?

Thanks everyone! I used the dried figs first time around with a decreased amount of honey and increased the amount of rosemary and vinegar. Ok, but not great...for the second tart, I decreased the figs and sliced them fairly thin,I increased the blue cheese, added pignoli nuts, and some dried porcini mushrooms that I marinated with the rosemary in the honey vinegar. Definitely heading in the right direction!
Once my fig tree recovers from the harsh winter we had in New Jersey I will try the fresh figs !

If I were using fresh figs, I would add them towards the end of the baking time, just enough time for them to heat through. My other thought is that you can make a fig jam and add the balsamic and rosemary to that. But in both cases, you will be changing the recipe.

I agree with ChefJune... the dried figs can work but won't offer the same taste as fresh figs. Although I bet the taste will be delicious. One comparison is to compare eating a dried peach slice that has been rehydrated vs. a fresh peach. Still good... but distant cousins.

Unless they're "very" dried, I think they'd be okay. pegeen's subbestion of soaking them was one I'd also thought of... But your end result will be quite different than if you use fresh figs.

I would try them. If they're very dried, you might want to soak them in some warm water to plump them up (then pat dry) before putting them on the tart.