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1
Put the flour in a large mixing bowl.
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2
Cut the butter into small chunks and tip into the flour.
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3
Rub the butter between your thumbs and fingertips until the mixture looks like breadcrumbs, stir in the sugar and drop in the two egg yolks.
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4
Using a table knife or your hands, mix in the eggs.
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5
Then use your hands again to bring the whole lot together.
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6
You may need a few drops of water but add them carefully.
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7
You should end up with a soft ball of dough.
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8
Cover with a piece of greaseproof, foil or clingfilm and refrigerate for about an hour.
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9
Roll the pastry out on a lightly floured board so that it is large enough to fit a deep 25cm diameter metal tart inches
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10
Lift the pastry up with the help of a rolling pin and drape over the tart tin.
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11
Gently push the pastry into the corners of the tin and up the sides, patching any holes and tears where necessary.
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12
No one will ever know.
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13
Prick the pastry case all over with a fork, place a piece of greaseproof paper on top of the pastry, and weight it down with something like beans or rice.
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14
Rest the pastry in the fridge while the oven gets to 350u00b0F
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15
Cut a deep cross in the top of each fig.
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16
Bake the tart case for about twenty-five minutes until it is firm and somewhat dry to touch.
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17
It should be the colour of a custard cream.
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18
Remove the greaseproof paper and beans.
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19
Leave the pastry to cool a little, then place the figs in snugly, squeezing each on as you so do to open it up.
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20
Stuff little spoonfuls of mascarpone into the open figs.
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21
Drizzle with honey.
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22
Mix the creme fraiche with the egg yolks and sugar and pour over the fruit.
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23
Bake for 35 minutes until the edges of the pastry have browned slightly and the juices have combined with the creamy bits to give a sort of wobbly custard.
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24
Leave to cool and set slightly for fifteen minutes before eating.
