Preheat oven to 375 degrees. Process gingersnaps in a food processer until they are crumbs. Pour gingersnap crumbs into a bowl and combine with melted butter. Spread and press into an 8" round tart pan with removable base. Pre-bake tart shell for 8 minutes. Allow tart shell to cool.
In a food processor, process almonds, sugar, vanilla, butter and salt. Once the mixture is crumbly, add two eggs until smooth paste develops.
Once tart shell has cooled a bit, spread the almond mixture in the base of the tart. Arrange the cut figs on top of the almond mixture, pushing in a bit. Bake the tart until puffed and golden, about 40 to 45 minutes. (You should put the tart pan on a baking sheet to avoid overflow.)
Combine honey and water and heat 15 seconds in microwave. Once tart has cooled for a few minutes, brush top of tart with honey mixture.