100 g pistachios without shells | finely ground

75 g butter | softened

90 g sugar (white)

0.25 lemons lemon zest | grated

1 eggs large

180 g plain flour

100 g butter (cold)

20 g caster sugar

2 tbsp water (cold)

4 figs | cut into 8 wedges total

Pastry Mix the flour, caster sugar and salt together.

Add cold diced butter and rub butter into the flour mixture with fingertips until it resembles a pea-sized crumble.

Add cold water, then knead quickly until dough forms a smooth ball (be careful not to over mix it).

Flatten the dough then wrap in cling film and put in the fridge for 1 hour.

Frangipane If the butter is cold, first beat it with a mixer, to soften it a bit.

Then or otherwise, using a mixer, beat the butter with sugar and lemon zest for about 2 minutes.

Add the ground pistachios and mix.

Then add the egg and mix well until combined.

Put the cream in the fridge.

Tart Preheat the oven to 190°C / Gas Mark 5 and prepare a 23 cm tart dish.

Remove dough from fridge and roll it out so that it fits the tart dish, then transfer to dish.

Press dough into corners of tart dish and cut off excess dough.

Put in fridge until oven preheated.

Then blind-bake: prick dough with a fork, line with another sheet of baking parchment and add ceramic baking weights, pressing them into the corners and sides.

Blind-bake for 20 minutes, then remove paper and beans and bake for another 10–15 minutes, until crust is golden.

Spread frangipane evenly into the tart, arrange the fig wedges on top and press them lightly into the frangipane.

Bake for 20–25 minutes or until frangipane is set (it should not jiggle in the centre).

Leave to cool slightly before potentially cutting into slices and serving.