- 1 defrosted sheet of puff pastry
- 1 cup fig and orange spread
- ½ cup sliced almonds
- 1 ounce bittersweet chocolate, grated
Preheat the oven to 375°F. Lay 1 defrosted sheet of puff pastry out on a parchment paper–lined baking sheet. Using the tip of a paring knife, lightly score a border about ½ inch from the edge of the pastry. Prick the dough within the border all over with a fork to prevent it from puffing up too much during baking.
Spread 1 cup fig and orange spread in an even layer over the pastry. Scatter ½ cup sliced almonds on top. Bake the tart until well browned around the edges, about 30 minutes. Grate about 1 ounce bittersweet chocolate over the tart while still warm.