Fig Tart

Cut the margarine into 1 cm cubes, wrap in aluminum foil, and freeze.
Mix all the dry ingredients and margarine in a food processor.
Stop when it becomes fine crumbs.
Mix in a little cold water.
The dough is formed when the flour is mostly incorporated.
Try not to add too much water.
Form the dough into one clump, wrap with plastic wrap, and chill in the freezer for 30 minutes to 1 hour.
With a rolling pin, spread the dough, fold into 3, then rotate 90 degrees, and repeat until it's as large as the tart pan.
Put the dough into a tart pan and trim the edges hanging out.
Chill in the refrigerator until the filling is done.
In a bowl, cream the margarine and sugar.
Add the eggs a little bit at a time.
If you add it all at once, it'll separate so be careful.
Mix in the rum.
Add in the rest of the dry ingredients, and mix.
Add heavy cream a little bit at a time, and then add in the filling when it is finished.
Add the filling to the unbaked crust.
Lightly drain the figs, cut into your preferred size, and lay on top.
Bake at 180 degrees C for 45-50 minutes.
If the surface looks like it's about to scorch, cover with aluminum foil.
Once the tart has cooled, remove from the tart pan and brush on strained apricot jam on the surface.
During Step 14, cut the figs into small pieces and arrange them so that when you eat it every bite is delicious.
This tart has small pieces of figs scattered on the bottom before pouring in the filling, and the remaining pieces garnished on top.