Preheat the oven to 200°C/Fan 180°C/Gas 6. Line 2 baking sheets with baking parchment.
Divide the pastry into 8 equal pieces, then thinly roll out each piece on a lightly floured surface and cut into 15 cm circles. Place them onto the baking sheets, spaced well apart.
Cut each fig half crossways into slices and arrange them, slightly overlapping, on the pastry discs, leaving a 2.5 cm (1 in) border. Sprinkle each tart with a teaspoon of sugar and bake in the oven for 10–15 minutes until the pastry is puffed up and golden and the sugar has lightly caramelised.
Meanwhile, warm the redcurrant jelly in a small saucepan. When the tarts come out of the oven, lightly brush them with the redcurrant glaze. Serve with crème fraîche, sprinkled with lavender flowers.