Preparation
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Heat the oven to 200ºC. Line a tart pan with puff pastry and prick the bottom with a fork.
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Peel the figs and cut them into slices. If the fig skin is very thin, you can keep it.
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In a bowl, mix the ground almonds and sugar. Cover the dough with half of the almond and sugar mixture. Fill the entire pie dish with figs. Cover with the remaining almond and sugar mixture. Sprinkle with the skinless almond kernels.
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Roll out the remaining dough and cut 10 strips of equal width. Place 5 strips vertically and another 5 horizontally, intertwining in a grid. Press the ends to join the top dough with the bottom, removing any excess dough. Using the tines of a fork, or the tip of a knife, press all the way around to give a nice effect and better hold the dough.
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Heat some jelly in the microwave, to make it liquid, and brush on the strips of dough. Alternatively, you can brush with beaten egg yolk.
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Place in a preheated oven at 200ºC for approximately 45 minutes. Let cool and serve.
