In a medium mixing bowl stir together flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg, the 1/3 cup milk, and vanilla; add to flour mixture. Mix well. Shape into a ball.
On a lightly floured surface knead dough gently for 10 to 12 strokes or until smooth. Wrap and chill one-third of the dough. Pat remaining dough onto the bottom and up the sides of a 10- or 11-inch tart pan with removable bottom.
Arrange apple slices and figs on pastry in tart pan. Stir and spoon preserves evenly over fruit.
On a lightly floured surface roll chilled pastry into a 9- or 10-inch circle. Cut into 12 wedges. Twist each wedge twice at narrow end; arrange in a circle atop apples. Brush with milk. Top with sugar.
Bake in a 375 degree F oven for 40 to 45 minutes or until fruit is tender. Cover loosely with foil the last 10 to 15 minutes of baking, if necessary, to prevent overbrowning. Remove sides of pan before serving. Serve warm. Makes 8 to 10 servings.