Method

• 1.
  Roll out pastry and use to line a 33cm x 12cm rectangular loose-bottomed tart pan, trimming to fit. Chill for 15 minutes.
• 2.
  Preheat oven to 180°C. Line tart with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, then remove paper and weights. Bake for a further 5 minutes or until golden. Cool.
• 3.
  Place butter and caster sugar in a food processor and whiz to combine. Add egg, almond meal, vanilla seeds and 1 tablespoon brandy, then pulse to combine.
• 4.
  Spread half the jam over the base of the pastry case, then top with the almond mixture. Arrange the figs, cut-side up, on top of the filling, gently pressing down. Bake for 20-25 minutes until the filling is set and golden. Cool slightly.
• 5.
  Meanwhile, blend the raspberries to a puree. Place raspberry puree in a pan with the icing sugar, 2 tablespoons brandy and remaining jam, then cook over low heat, stirring, for 1-2 minutes until thickened. Cool slightly (the puree will continue to thicken on cooling).
• 6.
  Drizzle tart with raspberry puree, garnish with extra raspberries, then slice and serve warm with thick cream.