Preparation

• Roll the dough to 1/4-inch thickness.
  Cut 8 5-inch pastry circles, and line molds with the circles. Prick dough with a fork and chill for 30 minutes.
  Preheat the oven to 425 degrees.
  Cut the figs in 3/8 inch slices. Arrange the slices slightly overlapping on the pastry rounds so that they just reach the edge of the pastry.
  Sprinkle 2 tablespoons sugar evenly over each tart and dot the top with butter.
  Bake until the pastry is thoroughly browned and the surface of the figs is lightly caramelized, 20 25 minutes.
  Serve warm with whipped cream.