Combine the flours, sugar, cinnamon and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add the egg. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Cover in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 180 degrees C. Lightly grease a 12-hole, 40ml-capacity patty pan.
Roll out two-thirds of the pastry between 2 sheets of baking paper until 3mm thick. Using a 7cm cutter, cut 12 rounds from pastry. Refrigerate for 10 minutes. Press pastry rounds into pan holes. Roll out remaining pastry between 2 sheets of baking paper until 3mm thick. Using a 6cm cutter, cut 12 rounds from pastry. Refrigerate for 10 minutes.
Make the filling
Combine the fruit mince, fig, apple and rind in a medium bowl.
Spoon filling into pastry cases. Press pastry tops onto tarts. Press around the edges to seal. Combine beaten egg and 1 tablespoon water in a small bowl. Brush tart tops with egg wash. Sprinkle with the raw sugar. Bake for 20 minutes or until golden. Cool tarts in pan. Remove from pan. Serve