Method

1. Preheat the oven to 180°C and lightly grease a tart tin.

Crust

2. Combine almond meal, plain flour, vanilla, coconut oil, and maple syrup in a bowl. Use your fingers or a fork to rub the coconut oil through the dry ingredients until the mixture resembles a damp sand texture.
3. Press the mixture firmly into the base and sides of the tart tin, ensuring an even layer. Prick the base lightly with a fork to prevent air bubbles. Par-bake for approximately 10 minutes, or until lightly golden around the edges. Remove from the oven and set aside to cool slightly.

Frangipane 

4. Mix the almond butter, maple syrup, and almond essence in a bowl until smooth and combined. Set aside.

Cake

5. Combine almond flour, plain flour, and baking powder in a bowl. Add maple syrup, melted coconut oil, and the egg, mixing until a smooth batter forms.
6. Assemble the tart by spreading the frangipane evenly over the par-baked crust. Pour the cake batter over the top and gently spread to level. Arrange the sliced figs over the surface.
7. Bake for 20–25 minutes, or until the top is golden and the centre is set. Remove from the oven and allow the tart to cool completely in the tin.
8. Warm the fig jam in a small saucepan over low heat until loosened and glossy. Brush over the figs using a pastry brush to glaze.
9. Slice and serve!