To prepare the pasty, combine the flour, sugar, yeast and lemon zest in the bowl of a stand mixer fitted with a dough hook. Stir ingredients together to combine. Add the eggs and 1/4 cup of water and mix on low speed to combine. Turn the mixer up to medium and knead for 3 minutes or until all the dough comes together.
With the mixer running, add a dash of salt and the butter 1 tablespoon at a time, until the butter incorporates or melts into the dough. Continue kneading on medium for about 10 minutes. Add flour, 1 tablespoon at a time, if needed to creative a silky, smooth dough that is not sticky to the touch. (I added at least 3 tablespoons during mixing)
Coat a large glass mixing bowl lightly with canola oil. Place the dough in the bowl and turn to coat in the oil. Cover with plastic wrap and refrigerate overnight. Dough will increase in size, but only by about 1/4. Do not look for it to double in size as with other yeast dough.
Preheat oven to 375 degrees.
When ready to bake the tart, remove the dough from the refrigerator and let it stand at room temperature while preparing the goat cheese topping.
In a medium mixing bowl combine the goat cheese, cream cheese, 1 tablespoon confectioners' sugar, the orange zest, thyme and about 3/4 of the beaten eggs. Using a hand mixer or whisk, combine until smooth. Fold in the almond meal and mix until smooth.
Divide the dough in half and place on a clean, lightly floured work surface. Roll the dough into a 6 x 11 inch rectangle. Transfer the rolled dough to a parchment lined baking sheet by wrapping it around the rolling pin, then unrolling on the parchment. Repeat with the second piece of dough.
Spread the goat cheese on each tart leaving a border of about 2/3 of an inch. Brush the remaining egg on the border of the pastry.
Top each tart with 1/2 the figs, cut side up. Sprinkle with granulated sugar and set the baking sheet in a warm location for about 20 minutes.
Bake for about 30 minutes, turning the pan half way through cooking.
Remove from the oven and sprinkle with toasted almonds. Place the tarts on a rack to cool while preparing the icing.
Whisk together the lemon juice and powdered sugar and drizzle on the warm, or room temperature tart. (add additional lemon juice or sugar to the icing for desired consistency) Garnish with thyme sprigs and serve.