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★1st Day★ [ Preparation for Topping ] Cut fresh figs lengthwise into 4 equals. Arrange them on the net with the skin down, and sprinkle granulated sugar over the face. Leave it for 3-4 hours.

3-4 hours later preheat your oven to 130℃ / 266 F. Pat the cut figs dry with a paper towel. Arrange them on the baking sheet lined with parchment paper, and bake them at 130℃ / 266 F for 12 mins to dry lightly.

When it cools, put them on a tray lined with a paper towel, cover it with plastic wrap and let it sit in a fridge overnight.

[ Preparation for Dried figs ] Cut dried figs into small pieces. Add granulated sugar and boiling water to the cut dried figs and mix them. Add Cointreau and mix. Cover it with plastic wrap and let it sit in a fridge overnight.

[ For Tart Dough ] Sift cake flour twice. Crush lumps of powdered sugar beforehand. Cream unsalted butter until smooth. Add powdered sugar in 3 parts, mix well each time. Mix it with an electric mixer on low speed for 2 mins until whitish.

Add beaten egg (room temperature) in 2-3 parts, mix well on low speed each time. Add vanilla oil and mix well.

Add dry ingredients at once. Use a spatula to fold the flour into the mixture until large clumps.

Gather the dough to the center. Use a spatula to press and spread the dough to stick it to the inside of the bowl. Repeat it two more times.

Wrap it with plastic wrap and flatten it. Let it sit in a fridge overnight.

[ For Almond Cream ] Cream unsalted butter until smooth. Add granulated sugar in 2 parts, mix well each time. Mix it with an electric mixer on low speed for 1 min.

Warm beaten egg with hot water until 35℃ / 95F, about body temperature. Add the egg to the butter mixture in 7-8 parts. Mix thoroughly each time, on low speed.

Sift ground almonds over the mixture. Sift flour too.

Use a spatula to mix until smooth. Transfer the almond cream to a small bowl, seal it with plastic wrap. Let it sit in a fridge overnight.

★Next Day★ Take the tart dough, the almond cream, and dried figs out from the fridge. Leave the almond cream at room temperature to soften. Leave the tart dough for 5-10 mins and press it to soften. Put the dough on parchment paper and spread plastic wrap over the dough. Roll out into 3mm (0.1'') thick. Put it in a freezer for 5 mins to harden it, being kept with the paper and the wrap.

Take the dough out, place it with the plastic wrap side down and peel the paper. Sprinkle bread flour to coat the dough. Put the paper over it again and turn it over.

Remove the plastic wrap and coat the dough and your rolling pin with flour. Wind the dough around a rolling pin and lift.

Place the dough on the pan gently and press it gently into the tart pan, trim away any excess.

Prick the base with a fork. Use a spatula to loosen the almond cream. Add dried figs and mix. Put it into the pastry shell and flatten. Refrigerate for 30 mins. Preheat an oven to 200℃ / 392F.

Top with the prepared fresh figs and turn down the oven to 170℃ / 338 F, bake it for 45-50 mins until golden brown.

[ For Brushing and Dusting ] Stir apricot jam and 1/2 tsp water. Microwave it at 600 W for 40 sec and stir. Warm it another 40 sec until it thickens, immediately brush the top with hot jam. Cool completely, remove the tart from the pan. Sprinkle powdered sugar on the edges.