In a mixing bowl, combine all-purpose flour, brown sugar, and a pinch of salt. Rub in very cold unsalted butter until the mixture resembles coarse crumbs.

Preheat your oven to 180°C (356°F). Grease a 20×30 cm baking pan and press the crumble mixture evenly across the base to form a crust.

Clean and chop dried figs, place them in a saucepan with simmering water to cover, and cook for about 5 minutes until softened. Blend with lemon juice until smooth and spread over the crust.

In a large bowl, beat softened cream cheese, granulated sugar, vanilla, and the egg until smooth. Pour this over the fig layer in the baking pan and spread evenly.

Bake for approximately 30 minutes until the top is set and lightly golden with a slight jiggle in the center. Avoid overbaking.

Let the bars cool completely at room temperature for about an hour, then slice into squares or rectangles.