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Roll out the puff pastry, using a rolling pin.
Line a tart ring (diameter 26 or 28cm) with the pastry.
Prick the pastry with a fork. Cover with a sheet of greaseproof paper...
... and pour ceramic baking beans.
Blind bake the puff pastry shell.
In a mixing bowl, combine the almond powder, icing sugar and soft butter, using a whisk.
Add the egg and a dash of rum (optional).
... until the cream has a homogeneous consistency.
When the pastry shell is cooked, remove the baking beans.
Cover the whole surface of the pastry case with the almond cream.
Arrange the whole figs (with a cross cut on top) on the cream.
Glaze each fig with a dash of honey.
Preheat the oven to 180°C (gas 4) and bake for approximately 25 minutes.
When cooking is complete, leave to cool.
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