MAKE PASTRY: Place the flour, butter, sugar and salt in the bowl of a food processor with the blade attachment fitted, then pulse until the mixture resembles fine crumbs. Pour the egg into the bowl, then run the processor until the dough clumps together. If the blade is spinning and the dough doesn’t form a ball, add cold water, one teaspoon at a time until it comes together.

ROLL OUT PASTRY: Roll the dough out between two pieces of clingfilm to a rectangle a little larger than a 35x13cm (14x4.5 in.) loose-based tart pan (see note). Transfer, with the clingfilm to the refrigerator for 10 minutes to firm up, then remove the top layer of clingfilm and drape into the greased tin, leaving a small overhang on all sides. Gently press the dough into the corners of the tart tin.

CHILL PASTRY: Prick the dough all over with a fork. Chill for 30 minutes in the fridge or 20 minutes in the freezer. Meanwhile, heat the oven to 180°C / 350°F / Gas 4 with a baking tray in the lower third.

MAKE FRANGIPANE: To make the filling, use an electric mixer to cream sugar and butter together until light and fluffy. Beat in almond or vanilla essence, then eggs, one at a time, beating well between each and using a spatula to scrape down the sides of the bowl. Fold in the ground almonds and flour.

FILL TART: When the tart case has chilled, carefully trim the overhanging pastry with a small, sharp knife, then spoon the almond frangipane filling into the prepared case and smooth top.

BAKE: Arrange figs on top, pressing in lightly. Sprinkle over the flaked almonds, then place on the preheated oven tray and bake for 50-60 minutes until set and golden brown. A skewer inserted into the almond filling should come out clean.

COOL AND SERVE: Allow the tart to cool in the tin before removing and drizzling generously with honey. Serve with whipped cream or ice cream