[usr 2]
Preheat the oven to th 6-7 (200°C). Line a round or square tart tin previously coated with 15 g of butter with the shortcrust pastry.
In a bowl, mix 125 g of soft butter with the sugar then add the egg yolks one by one. Add the ground almonds and the armagnac. Work well this preparation so that it is homogeneous. Spread it on the bottom of the pie and bake in the hot oven for 30 minutes.
Meanwhile, rinse the figs and pat them dry. Cut them into four or six lengthwise depending on their size. Quickly fry them in a pan over medium heat in the remaining 40 g of butter. Toast the pine nuts for a few minutes in a pan without fat.
Once the pie is cooked, let it cool down and garnish with the fig quarters, placing them upright, point side up.
Melt the redcurrant jelly and, once lukewarm, brush the figs with it using a pastry brush. Sprinkle with pine nuts.
Serve warm or cold.
