By a strange coincidence Martine’s request for a recipe for fig tart was perfectly timed as it happened that I was making one for dessert .
So Martine, your wish is my command and here is the recipe.

Tart of Figs and Honey

Pastry;

180g Flour
90g Sugar
125g Butter
2 Tablespoons Cold Water
2 Tablespoons ground almonds

Filling.

1Kilo Fresh Figs
100ml. Creme Fraiche
Half Teaspoon Vanilla Extract
Half Teaspoon Almond Extract
2 Tablespoons Honey (Lavender is good)
1 Tablespoon Flour

Make the pastry either in a food processor, by crumbing together the cold butter with the flour and sugar and then adding the water to make a paste.
or
Rub the flour into the pastry and sugar then add in the water.
Either way let the pastry rest covered in the fridge for 30 minutes.

Roll it out and use it to line a 24 cm. tart tin.

(It is a sticky pastry but dont worry if it breaks up , patch and proceed it all comes together in the end)

Cover with non-stick paper and weigh down and bake blind at 180C for about 20 minutes.
Sprinkle the ground almonds on the base, this stops the filling making the pastry soggy.

Make the filling by whisking together the cream, egg,extracts and honey and then thoroughly beating in the flour (make sure there are no lumps.)

Cut each fig in half and put them , standing upright , in the pastry base in circles moving from the edge in.
Pour over the cream filling, put into the oven (still at 180C) and cook for about 50 mts to an hour or until it is set and golden.
This is best eaten warm or at room temperature with some cream or ice cream.