Heat the oven to 180 C.
Roll out the pastry to make the base of the tart. I stay with the actual size of the pastry and don’t roll it out to a thinner larger size.
Put the pastry base on baking tray lined with baking parchment. Create a border all the way round by lightly running a knife 2cm from the edge. Prick the rest of the pastry all over with a fork.
Put a rectangle of baking parchment, cut to the size of the inside of the border, over the pastry.
Weight it down with baking beans (I sometimes use coins or dry beans instead). Brush the borders with the egg wash.
Put the pastry in the preheated oven and bake for 15-20 minutes. Remove the beans and the baking parchment and carry on baking for another 20-25 minutes, until the whole pastry turns golden in colour and seems dry.
Take it out of the oven and leave to cool.
In the meantime whip the mascarpone with the sugar and the dessert wine until it turns into a smooth paste.
Spread it evenly inside the prepared pastry case.
Cut the figs into quarters or thicker slices and arrange them neatly on top of the mascarpone spread.
Scatter some crushed amaretti biscuits on top.