Preheat the oven to 350°F.

1. In a robot, mix together the butter and icing sugar.

2. Add the egg, then the flour and pose the whole on a floured work surface. Roll into a ball.

3. Wrap the pastry in food film and refrigerate for 40 minutes.

4. Meanwhile, prepare the almond filling by mixing the butter and sugar together.

5. Add the almonds, then the flour. Finish with the eggs one by one. Set aside.

6. Roll out the pastry and line the tartelette molds.

7. Place a thin layer of white fig jam at the bottom.

8. Cover with the almond filling and bake for 20 to 30 minutes.