Method

Cut one of the puff pastry sheets in half. Join 1 1/2 sheets of pastry together, overlapping slightly, to form a large rectangle. Cut the large rectangle in half lengthwise and place the two lengths on top of each other onto a baking tray. Cut the remaining pastry into strips 1cm wide and use to form a border around the pastry rectangle, cutting to fit as necessary. Prick the base with a fork. Combine ground almonds, 1/4 cup pistachios, sugar and egg white together and spread over the base of the pastry. Bake in the upper half of the oven at 200°C for 10 minutes. Trim the round base of each fig half a little, so they sit flat, and place cut surface up on the pastry filling. Bake for a further 10 minutes until pastry is golden. Meanwhile, heat Pinot Noir and extra sugar together until dissolved and simmer for 5 minutes until syrupy. Allow to cool. When tart is cooked, brush all over with syrup. Serve drizzled with more syrup and sprinkled with remaining pistachios.