For pastry, pulse flour, sugar, butter, egg yolk and a pinch of salt using a food processor until mixture just comes together. Turn onto a work surface and knead until smooth, then roll between 2 sheets of plastic wrap into a large disc. Refrigerate for 1 hour.
Meanwhile, combine figs and Marsala in a small bowl and soak for 30 minutes. Combine ricotta, sugar, honey and egg ina large bowl and whisk until smooth, then fold through hazelnuts, orange rind and fig mixture. Set aside.
Preheat oven to 190C. Roll pastry (still in plastic wrap) to a 34cm round. Remove top layer of plastic and invert pastry into a lightly greased 30cm-diameter tart pan, plastic side up. Remove top sheet of plastic wrap and press pastry into pan, then spoon ricotta mixture into base. Trim pastry edge and re-roll off-cuts to form long rectangular pieces. Top tart with pastry lengths to form an overlapping lattice effect. Brush top with eggwhite and bake until base is cooked and tart is golden (40-45 minutes). Serve warm or at room temperature dusted with icing sugar.