1.Chop cold butter. Sift flour into large bowl; rub in butter until crumbly. Mix in 2 tbsp of water, or enough to make ingredients just come together. Knead dough lightly on floured surface until smooth. Flatten pastry slightly, wrap in plastic wrap and refrigerate 30 minutes.
2.Grease 11cm x 34cm loose-based fluted flan pan. Roll out pastry on floured surface or between sheets of baking paper until large enough to line pan.
3.Lift pastry into pan; press over base and sides and trim excess pastry. Refrigerate 30 minutes.
4.Preheat oven to 200°C.
5.Place flan pan on oven tray, line pastry with baking paper and fill with dried beans or rice. Bake 15 minutes; remove paper and beans. Bake pastry a further 10 minutes.
6.Meanwhile, to make frangipane, whisk butter and sugar in a medium bowl until light and fluffy. Whisk in eggs, one at a time, until combined. Stir in ground almonds and sifted flour until combined.
7.Spread frangipane into tart shell and smooth surface. Bake about 25 minutes or until browned lightly; cool in pan.
8.Meanwhile, sprinkle cut surface of figs with sugar. Heat a large frying pan and place figs cut-side down in pan. Cook over medium heat until figs are caramelised. Remove figs from pan. Add jam and 2 tbsp water to pan; stir over heat until syrupy.
9.Place tart on serving plate; pour over warm syrup and top with figs. Serve with double or whipped cream, if you like.