Ingredients (serves 8)

• 0.5 cup Butter, softened
• 0.3 cup Sugar
• 1 Egg
• 1.5 cups Plain Flour
• 0.25 t Salt
• 0.5 cup Butter, softened
• 0.5 cup Sugar
• 2 t Vanilla
• 1.25 cups Ground Almonds
• 3 T Plain Flour
• 10 Fresh Figs, Halved

Method

1. For the Tart Crust: Cream butter and sugar using an electric mixer. Add the egg and beat until the mixture is smooth. With the mixer on low speed, add the dry ingredients. Press the dough into a tart pan with removable bottom. Refrigerate for 30 minutes.
2. For the Frangipane filling: Cream the butter with the sugar and vanilla using an electric mixer. Add the eggs one at a time, beating until the mixture is smooth. With the mixer on low speed, add the dry ingredients. Scrape the mixture into the pie shell. Press the halved figs into the filling, cut side up.
3. Bake at 180c until the frangipane is golden brown and a toothpick inserted in the centre comes out clean, about 50 minutes. Dust with icing sugar & serve with yoghurt or creme freiche.