1.Preheat oven to 220°C/425°F. Grease a large oven tray.
2.Peel apple, slice thinly crossways; remove and discard seeds.
3.Roll pastry out on a lightly floured sheet of baking paper into a 24cm x 30cm (9½-inch x 12-inch) rectangle. Cut in half lengthways. Arrange apple and figs on pastry. Brush rectangles with butter and half the syrup. Top with hazelnuts and sprinkle with sugar. Slide baking paper with tarts onto oven tray.
4.Bake tarts 20 minutes or until pastry is browned. Drizzle hot tarts with remaining golden syrup.