On a parchment paper lined baking tray, assemble your tarts by spreading a dollop of fig jam into a line about 2 inches long.
In a row, place the sliced tomatoes cut side down on the fig jam and top with a thick slice of Brie cheese.
Place the puff pastry on top to cover and push the four edges down so that it seals in the ingredients.
Brush the top of the puff pastry with the egg wash. Repeat 5 more times.
Bake for 20 minutes, or until the pastry is golden brown. Remove from the oven and once cooled, flip the tarts over. Garnish with basil leaves and enjoy!
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