Almond-Crusted Fig Tart: Crostata di Fichi Mandorlati

1/2 cup blanched almonds, lightly toasted 2 teaspoons fennel seeds 2 teaspoons aniseeds 1 cup all-purpose flour, plus more, as needed 6 tablespoons very cold sweet butter, cut into small cubes 1/2 cup confectioners' sugar 1/2 teaspoon fine sea salt 1 large egg, lightly beaten with 1 tablespoon cold water Butter, for tart tin 1 1/2 cups heavy cream 1 large bay leaf 1 teaspoon aniseeds, crushed 1 teaspoon fennel seeds, crushed 1 large egg, slightly beaten 1 tablespoon confectioners' sugar 12 to 14 black or green figs 12 to 14 whole blanched almonds, lightly toasted 2 tablespoons dark brown sugar