Pre-heat your oven to 180F/200C. Unroll your puff pastry and lay on a baking tray covered with baking paper so it won’t stick. Carefully fold over round the edges just a centimeter of the pastry to form an edge/crust for your tart. It doesn’t have to be too neat, your will hardly see it in the end. Prick the base of the pastry within the folded edge all over to stop it rising up. Bake in the oven for 12-15 minutes until just turning a nice biscuit colour. This can be set aside until you want to serve/eat the tart.
When ready to serve, pre-prepare your figs by cutting small ones in half or slicing lager ones. Spread your jam over your pastry case to cover and then pile the figs on top. Sprinkle over some sugar that will glaze the fruit in the oven. Bake for 10 – 15 minutes to heat the figs through and let the sugar glaze.
Meanwhile, in a bowl, beat your goats cheese with your cream, sugar and optional Floc/Port.
Slice your tart and offer the goats cheese cream to your guests as an accompaniment. Delicious!