Preheat the oven to fan 180C/
conventional 200C/gas 6. Roll out
pastry on a lightly floured surface
and use to line a shallow loose-bottomed
25cm flan tin (watch our video to see how to do this. Make sure
the pastry comes above the rim – it
may shrink in baking and the filling could spill. Chill for 30 minutes.
Meanwhile, cut the figs in half
lengthways and sit them cut side
up on a roasting tray. Mix the
orange juice and honey in a bowl,
pour over the figs and roast for
10-12 minutes until just soft. Drain
off any juice into a saucepan and
Prick the base of the chilled
pastry case all over with a fork,
then line with greaseproof paper
and fill with baking beans. Bake
blind for 15 minutes. Remove the
paper and beans and bake for a
further 5-10 minutes until the
pastry is golden. Remove from the
oven and reduce the temperature
to fan 130C/conventional 150C/
gas 2. Leave the pastry case to
cool slightly before filling.
Cream butter and sugar in a food
processor or with an electric beater
until smooth and pale. Tip in the
ground almonds and zest and
whizz briefly to combine. Add egg
yolks and 1 tbsp of the reserved fig
juice and whizz again until smooth.
Spread evenly over the pastry case.
Gently press the figs cut side up into the almond mixture. Bake for
11⁄4 hours or until it’s golden all over
(don’t worry if the centre still seems
soft – a little gooeyness is good).
Leave in the tin for 15 minutes, then
remove sides and transfer on its base
to a wire rack to cool.
Before serving, take the tart off
its base and transfer to a flat platter
or board. If you have juice left from
roasting the figs, bring it to the boil
and simmer for 1-2 minutes until
sticky and syrupy. Brush this over
the figs and serve as soon as
possible, while the syrup is still
glossy on the figs (it will start to
seep through into the filling if you
leave it too long).