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1
Pre-heat to 200 degrees celcius or 180 degrees in a fan assisted oven, 390 F or Gas mark 6.
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2
Roll out the pastry and line a tart pan ensuring that the pastry overlaps the sides a bit as it may shrink during baking if not rested enough. I chilled it again for another 10 minutes before baking.
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3
Prick the base and line with parchment paper and baking beans or beans, and bake blind for about 15 minutes.
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4
Remove the baking beans and bake for another ten minutes and remove from the oven. Trim off the edges then leave to cool.
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5
Cut the figs in half lengthways.
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6
Mix the juice of half an orange with the honey in a small bowl and toss in the figs to coat.
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7
Arrange the figs in an oven tray cut side up and pour over the juice and honey mixture. I lined my tray with foil to catch the juices and prevent any burnt syrup on the tray.
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8
Bake for 10 minutes and remove from the oven to cool while you prepare the almond filling.
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9
Reduce the heat to 160 degrees celcius, 140 with a fan, 285 F or Gas mark 3.
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10
Cream the orange zest, butter and sugar until light and fluffy, for about 5 minutes.
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11
Add the eggs one at a time and whisk again for another two minutes, to thoroughly combine.
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12
Add the almond meal, flour and the pan juices. I had 60 ml of the orange and honey pan syrup and added another 45ml of the orange juice, the orange blossom water and mixed for another minute.
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13
Spoon the mixture in the shortcrust pastry case and decorate with the fig halves and pine nuts, then bake for 45 - 55 minutes until the filling is set and golden.
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14
When the tart has cooled, dust with confectioner's sugar if required.
