Sweet pastry:
175 g unsalted butter
50 g caster sugar
1 egg
250 g plain flour
Pinch salt

Frangipan:
250 g unsalted butter
250 g caster sugar
4 medium eggs
250 g ground almonds
25 g flour

2 tbsp raspberry jam
8 medium figs
Pinch cinnamon
Pinch caster sugar

Glaze:
3 tbsp apricot jam

Crème anglaise
400 ml milk
200 ml cream
½ vanilla pod
65 g sugar
7 egg yolks

METHOD

The sweet pastry:
Cream butter and sugar together until light and creamy. Add egg, flour and a pinch of salt and mix until all is incorporated into a dough but do not over mix.

Allow to refrigerate for 1 hour before using.

Line the tart case about 3mm thick with the sweet pastry. Line with 3 layers of cling film and fill with baking beans.

Refrigerate again for an hour before baking.

Pre-heat oven at 180°C and bake the tart for 10 minutes.

Remove baking beans and place the pastry case back in the oven until lightly coloured (approx 5-8 minutes)

The frangipan:
Cream butter and sugar together until light and creamy. Add the eggs and mix before adding the flour and ground almonds then mix well.

Spread the base of the pastry case with the raspberry jam and then spread the frangipan on top of the jam.

Cut each fig into 6-8 pieces depending on size and place on the top of the frangipan mixture.

Mix the cinnamon and sugar together and sprinkle on top of the figs.

Bake at 170°C for approx 40 minutes. The tart should be nice and golden brown when cooked and will spring back slightly to the touch of a finger

The glaze:
Warm the apricot jam in a pan, add some water if it is a little thick. Brush quite liberally over the tart and even though this tart can be kept for a few days it is best served whilst still warm.

The crème anglaise:
Place the milk, cream and vanilla pod in a saucepan and bring to the boil.

Whisk the sugar and egg yolks together until pale and creamy.

Remove vanilla pod from the milk mix

Pour half the liquid onto the egg mix, stir and return to the pan.

Stir constantly until the crème anglaise thickens enough to coat the back of a wooden spoon.

Strain onto a bowl set on ice (this stops the anglaise from cooking any further)

To serve, cut the Fig Tart into 8-10 portions and serve with the crème anglaise on the side.

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