Preheat the oven to 350 degrees Fahrenheit.

Place frozen tart shells on a baking sheet. Bake for 10 minutes. Remove from the oven and let cool.

In a food processor, grind pecans to a fine meal consistency.

Add brown sugar and cream cheese, and process until smooth.

Place one tablespoon of the pecan mixture in each pre-baked tart shell. Place figs over the pecan paste in a circular pattern, creating a flower design.

Microwave honey for 30 seconds until liquified. Brush honey over figs.

Bake for 15 to 20 minutes, or until the pie shells are lightly crisp and dark golden.