Line a baking mold with puff pastry. I used a 6 inch long rectangular shape but you could use whatever is at hand. Just remember to use a mold that is not too deep. If you don't feel like rolling out the dough, you can also patch it together. You won't be able to see the bottom anyway! Line all the way to the top with the puff pastry and trim at the edges, so as to remove any overhang.
Prick the pastry dough several times.
In a pan on low fire add the ginger, jam and honey and cook for about 5 minutes. Strain and set aside.
Scrape the vanilla bean to extract the seeds and mix with the sugar. Roughly chop the hazelnuts. Cut the figs in 8 parts and line up on the baking mold however you like. Sprinkle the sugar and the hazelnuts on top. Brush the sides with the beaten egg. and put n oven for 20 minutes or till golden brown.
Serve hot drizzled with the honey ginger syrup and/or ice cream on the side.
Recipe by Box of Spice at https://boxofspice.com/2013/08/hazelnut-fig-tart-with-honey-ginger-syrup/