Preheat the oven to 180°C/Fan 160°C/350°F and make a ring of foil 2.5cm (1 inch) wide with a length to fit the circumference of the tart case. Place the ready-made sweet pastry case in the freezer for 10 minutes to ensure it is firm.

Meanwhile, place the butter in a bowl and beat with an electric whisk until it is creamy. Add the sugar and mix again. Add the eggs and vanilla extract and mix for a third time. Stir in the almonds and salt and mix well.

Remove the pastry case from the freezer and spread the base with the fig jam. Pour the batter into the tart case and level the surface. Arrange the fig pieces on top.

Place the tart in the oven to cook for 35 minutes. Remove from the oven and press the foil loosely over the outer edge of the crust of the pastry case to protect it, then continue to bake for a further 20–25 minutes. Allow to cool slightly before serving.