Remove the pits from the dates and discard. Soak the dates with enough hot water to just cover, set aside for 5 minutes.
Place the almonds, walnuts and pecans in a food processor and pulse for two minutes to start breaking down the nuts to a meal like consistency. Add the drained dates, water and kosher salt and pulse again for a minute or two until the dough comes together.
Press the nut dough into the bottom of a non-stick 9" round springform pan, pressing down and up the sides slightly to completely cover the tart pan (see Note 1). Refrigerate for 10 minutes to firm up.
In a small microwave safe bowl add apricot jam and water. Microwave for 20 seconds to melt and stir to mix. Set aside.
Whip the heavy cream and set aside. Whip the cream cheese, vanilla and sugar for a minute until fluffy. Fold in the whipped cream and spread over chilled nut tart shell.
Arrange sliced figs on top of filling and brush figs with glaze. Refrigerate for 30 minutes.
Slice and serve chilled.
1. I use a 9-inch non-stick springform pan typically used for cheesecakes. If you don't, grease the springform pan with a little oil or vegetable spray.