Here's an old recipe of mine for baked brie with cranberry sauce and almonds, which can be subbed with your fig jam. Having said that, when I have a nice fig jam, I prefer not to bake the brie and instead, slice the brie in half, cover the middle with the fig jam and chopped walnuts, put the top back on, wrap in saran wrap and refrigerate awhile, then remove from the frig, add a layer of fig jam to the top with some whole walnuts and let sit a half hour or so before serving. The fig jam dribbles down the side a bit and it tastes sooo good. But, per your request, here is the baked brie recipe:
Baked Cranberry Almond Brie
Prep time: 15 minutes
Bake time: 15 minutes
Chilling Time: 30 minutes
Standing time: 30 minutes
3/4 cup all-purpose flour
1/4 cup butter softened
1-3oz package softened cream cheese
1-8oz 4 1/4 inch diameter round Brie cheese
3 tbls cranberry orange sauce
3 tble chopped almonds, toasted
1 tsp water
Combine flour, butter and cream cheese in large mixer bowl. Beat a low speed, scraping bowl often, until mixture leaves sides of bowl and forms a dough (2 to 3 minutes). Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 hour).
Heat oven to 400. Roll each half of dough on lightly floured surface to 1/8 inch thickness. Cut 8 inch circle from each half (save dough scraps for decoration). Place 1 circle on baking sheet. Place Brie on center of pastry circle. Spread cranberry sauce over top of Brie cheese; sprinkle with toasted almonds. Top with other pastry circle. Pinch edges of pastry to seal. Flute edges as desired. Decorate top with small pastry cut-outs.
Beat egg with water in small bowl; brush top and sides of pastry. Bake for 15 to 20 minutes or until golden brown. Remove from baking sheet immediately. Let stand 30 minutes to allow cheese to set. Cut into small wedges and serve with apple/ pear slices and crackers.
Tips: Do not remove outer rind of Brie cheese. It is acceptable to eat and keeps the cheese contained inside the pastry.
To toast almonds, spread evenly in shallow pan. Bake at 350, stirring once, for 4 to 6 minutes or until lightly browned. Cool completely.
A wheel is best. If there is a grocery outlet near where you live you can get wheels for very little money. I love this recipe; however, I do recommend going light on the curry powder last time I used too much. More is not better. I also recommend slivered almonds, but the cashews are devine too. i like crackers with whole grains and the brie concoction is a good match for heartier crackers.
Wrapping a round is really easy. You can do anything you want to it. Cut the top off, put in some ground nuts, some jam, anything that you think tastes good with brie. My favorite is a pistachio butter spread that I whip up, but it's ultra-caloric. Cook in a medium oven until the puff pastry browns to the way you like it. Feel free to rotate. Nothing bad will happen. You can't really undercook it and overcooking = burned. The point of baking it is to bring out the nutty flavor in the cheese.
I've had no problems with wedges anyway store bought wrapped wheels also ooze. I wrap both wdges and wheels with cresent roll triangles or filo if I have any .I always watch the oven ........I've baked fruit and brie in small pie crust (store bought) with good results.jJust don't let the dough get too warm ,re chill if you need to.
Yes, you can use the microwave if you aren't using a pastry crust. Just heat, then add topping, and serve. But hotoynoodle is right that typically a wheel is best because the exposed edges will ooze. However, when it is just family, we do that and scoop up the ooze with crackers. Still tastes fine.