Roll out the pastry on a floured surface until it is the size of an A4 sheet of paper and about 2mm thick. Place the pastry on a baking sheet and chill in the fridge for 20 minutes.
Slice the figs. Preheat the oven to 220C/Gas 8. Remove the pastry from the fridge and prick it all over with a fork. Crimp the edges and chill the pastry again in the fridge for 20 min.
Lay the figs over the pastry in lines, overlapping them slightly so that they completely cover the pastry. Leave the tart to rest in the fridge for 20 min. Melt the butter and brush it over
the figs, then sift over the icing sugar.
Bake the tart for 30 min. Remove from the oven and cool for about 10 min before cutting into squares and topping with a spoonful of mascarpone. Serve warm.