Preheat your oven to 375°F (190°C). This ensures an even bake for the pastry.

In a medium skillet, melt the butter over medium heat. Once melted, add the sugar and vanilla extract, stirring until the sugar is dissolved.

Carefully add the quartered figs into the skillet, stirring gently to coat them in the buttery mixture. Cook for about 5-7 minutes until the figs soften slightly.

Transfer the cooked figs to a round tart pan, arranging them in an even layer. Drizzle the salted honey generously over the figs.

Roll out the puff pastry sheet and gently lay it over the figs, tucking in the edges to create a 'crust.' It’s okay if it’s not perfect; this adds to its charm!

Place the tart in the preheated oven and bake for about 25-30 minutes, or until the pastry is golden brown.

Once baked, remove it from the oven and let it cool for about 5 minutes. Then, carefully invert the tart onto a serving platter, giving a little shake to release the figs.

Top the warm tart with chopped pistachios for that delightful crunch. Serve immediately to enjoy the wonderful textures.