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Method
Make it happen
- 01
Make pastry by rubbing cold butter into flour, adding first sugar, yolk and water. Chill 30 minutes; then roll and line a 23 cm fluted tart tin.
- 02
Heat oven to 170°C fan. Cream softened butter and extra sugar, beat in eggs, then fold in ground almonds and vanilla.
- 03
Spread almond filling in pastry case; arrange quartered figs on top and drizzle honey over fruit.
- 04
Bake 35–42 minutes until pastry crisp and frangipane golden and set; cool 15 minutes before slicing into 10.