Method:
1 Preheat oven to 200°C fan-forced. Lightly grease two, small loose-base tart tins. Use the pastry to line the base and sides of the tins, trim edges. Bake blind for 10-15 minutes or until the pastry is light golden.
2 Process almond meal, egg yolk and sugar in a food processor until a smooth paste.
3 Combine figs and enough boiling water to just cover in a bowl, soak for 2-3 minutes or until figs are plump. Drain well. Stuff figs with a spoonful of sour cream and 3-4 pistachios, continue process with the remaining of figs.
4 Divide almond mixture evenly between the two pastry shells, place 4 stuffed figs in each tart, and return to the oven for a further 4-5 minutes or until figs are heated through.
5 Combine sugar and butter in a saucepan over medium heat, bring to the boil, stirring continuously, then reduce heat to low and simmer for 2 minutes.
6 Serve tarts with caramel sauce.