Tunisian Fig and Almond Tart with Orange Blossom Glaze

Unroll the thawed puff pastry onto a lightly floured surface. Gently roll it into a 10-inch circle and transfer it to a parchment-lined baking sheet.

In a small bowl, cream together the almond flour, granulated sugar, softened butter, and egg until smooth. Spread this almond filling evenly over the puff pastry, leaving a 1-inch border around the edges.

Arrange the sliced fresh figs decoratively over the almond filling. Fold the pastry border inwards over the edge of the filling, creating a rustic crust.

Bake the tart in an oven preheated to 400°F/200°C for 30-35 minutes, or until the pastry is golden brown and the filling is set.

While the tart cools slightly, whisk together the powdered sugar and orange blossom water in a small bowl to create a thin glaze. Drizzle the glaze over the warm tart before serving.