Heat oven to 450°F. Place pie crust in 10-inch tart pan with removable bottom as directed on package for one-crust filled pie. Trim edges; do not prick crust.
Bake at 450°F. for 9 to 11 minutes or until golden brown. Remove from oven; place on wire rack. If necessary, with back of spoon, press any bubbles that may have formed during baking. Cool 5 minutes. Reduce oven temperature to 400°F.
In large bowl, combine 3/4 cup sugar, cornstarch and nutmeg; mix well. Add apples and cranberries; toss gently to coat. Sprinkle figs evenly in baked crust. Spoon apple mixture evenly over figs.
In small bowl, combine all topping ingredients; mix with fork until crumbly. Sprinkle over filling.
Bake at 400°F. for 40 to 50 minutes or until crust is deep golden brown and apples are tender. Lightly cover tart with foil after 30 minutes of baking to prevent excessive browning. Cool at least 15 minutes before serving. Top each serving with whipped cream.