In a large mixing bowl, cream the butter and sugar until pale and soft, whisk in the almond meal until full incorporated. Continue whisking and incorporate one egg at a time until fully emulsified. Lastly whisk in the flour until just combined.
Cut each pastry sheet in half and divide the frangipane evenly between the four halves. Using a spatula or palette knife spread the frangipane out leaving a 15mm border around the edges of the pastry.
Cut the figs into 3mm thick rounds and evenly divide between the pastries and lay them onto the frangipane.
Bake the pastries in a preheated 160 degree Celsius (fan forced) oven for 25-30 minutes or until frangipane and puff pastry is golden brown and figs are caramelised.