Gather all the ingredients.

Use a 10 1/2-inch round springform pan (27 cm diameter, 1 1/2 inches high). Roll out one sheet of pie dough and place it with its parchment paper into the pan, pressing it well into all sides. Trim any excess paper. Prick the base all over with a fork. Set aside.

Peel the figs, cut them in half, and place them in a saucepan. Add the water and sugar. Bring to a boil over high heat, then reduce to low, cover, and let most of the water evaporate.

Once the fig jam is ready, transfer it to a blender cup and blend until smooth. Set aside.

In a bowl, combine the almond flour and sugar. Mix well, then add the fig jam and a little almond extract. Mix again.

Add the egg white and mix with an electric mixer until everything is well combined. Set aside.

Cover the base of the pan with sliced almonds. Using a spoon, drop portions of the almond cream over the almonds. Once the surface is covered, gently spread the cream evenly with the spoon.

Preheat the oven to 400°F (200°C), top and bottom heat. Sprinkle chopped almonds over the cream. Roll out the second sheet of pie dough and, using a pastry cutter, cut it into four equal oblique triangles. Make a central cut in each triangle to create eight triangles.

Cut out the center of each triangle to leave an opening. Place each triangle up to the edge of the pan, slightly overlapping them.

Leave the center open. Press the top and bottom dough edges together firmly and trim any excess. Press down well with your fingers to seal the edges. In a bowl, mix the egg yolk, 1 tablespoon milk, and a little almond extract.

Brush the entire surface with the egg wash. Place sliced almonds on each triangle. Sprinkle the whole surface with sugar for extra crunch.

The flavor of the almond and fig filling is amazing!