Remove stems and thinly slice figs.
Whirl berries and juice in blender until smooth. Strain sauce through fine-meshed strainer into medium saucepan; discard seeds.
Stir in figs, sugar and liqueur. Bring to boil; reduce heat and simmer, stirring for 1 minute.
Heat oven to 400° F.
Thaw pastry for 20 minutes; unfold and cut along folds into 3 rectangles. Cut each rectangle, cross-wise, into four pieces.
Place on baking sheet. Prick with fork. Brush 8 pieces with egg white and sprinkle with almonds.
Bake 10 minutes or until golden. Remove from sheet and cool on rack. Split each pastry in half, lengthwise.
Whip cream until firm peaks form. Stir in lemon curd.
Remove figs with slotted spoon; reserve sauce.
Spoon sauce onto 8 small plates.
Place one plain pastry, cut side up, on each plate. Spoon half of figs and half of lemon cream on pastries, dividing evenly.
Top each with another plain pastry, cut side down, and remaining figs and cream.
Finish by topping with almond pastries.