Pre-heat the oven to 200°C. Allow the puff pastry sheets to defrost. Line a baking sheet with greaseproof paper. Dry roast the pistachios in a pan until they start to brown. Remove from the pan and chop roughly.
Cut off the corners of the puff pastry so that you have a circle. Score round the pastry about one centimetre from the edge (don’t cut through the pastry completely). This will give you a good edge. Place the bases on the baking sheet.
Remove the stalks from the figs and wash the figs. Cut into slices.
Spread the inside of the puff pastry circles with a little honey. Arrange the figs in a circle on the honey (not around the edge as this will prevent the tart from rising properly). Sprinkle the pistachios on top. Dribble with the rest of the honey.
Lightly beat the egg and paint the edges of the puff pastry with the egg mixture. Sprinkle with caster sugar.
Put the tarts in the oven for 10-15 minutes until they are golden brown. Serve warm, possibly with a scoop of vanilla ice cream with icing sugar.