Make the pastry using the rubbing-in method. Cover with plastic wrap and place in the fridge for 30 minutes to rest. Meanwhile, to make the filling, place all the ingredients into a saucepan and cook for 15-20minutes for the figs to absorb all the juices and soften down. Remove the star anise and cinnamon sticks and discard. Preheat oven to 200°C. Roll out two-thirds of the pastry on a lightly floured surface to a 5mm-thick disc. Line a 3cm deep, 22cm (base measurement) fluted tart tin with the pastry and trim off any excess pastry. Pour the fig filling into the pastry case and even out using a spatula. Roll out the remaining pastry on a lightly floured surface to a disc the same size as the fluted tin. Use to cover the tart and trim off any excess pastry. Press down the edges well and use a skewer to pierce in a few holes. Bake the fig tart in the middle shelf of the oven for approximately 35 minutes, or until golden brown. Set aside for 15 minutes to cool in the tin before transferring to a wire rack to cool completely. Dust with icing sugar. Cut into wedges and serve warm or cold with cinnamon ice-cream.