Method

• 1.
  For the pastry, whiz the flour and butter in a food processor until a sandy texture. Add chilled water and pulse until dough comes together in a ball. Roll out on a lightly floured benchtop until a 30cm circle. Line a 26cm fluted loose-based tart pan with pastry, letting excess overhang. Prick pastry all over with a fork. Chill for 20 minutes.
• 2.
  Meanwhile, preheat oven to 220°C/200°C fan-forced.
• 3.
  For the frangipane, cook the butter in a stainless-steel medium frypan or saucepan (it’s harder to see the colour of the butter in a dark pan) over medium heat while whisking constantly, until there is a nutty aroma, the butter turns light brown and large bubbles become smaller and begin to subside. Transfer to a heatproof bowl and set aside until set.
• 4.
  Meanwhile, line the pastry in the tart pan with baking paper and pastry weights or dried beans. Bake for 15 minutes. Remove paper and weights and bake for another 10 minutes, or until light golden. Set aside to cool completely.
• 5.
  Reduce oven to 180°C/160°C fan-forced.
• 6.
  Continue making the frangipane. Add the sugar, honey and zest to the brown butter and whisk until well combined. Add eggs and whisk until combined. Add almond meal and whisk until combined. Finally, add flour and whisk until combined. Spoon frangipane into tart shell and level surface with a spatula. Bake for 20 minutes, or until golden and set. Transfer pan to a wire rack and set aside to cool completely.
• 7.
  For the syrup, place the sugar and lemon juice in a small saucepan and bring to the boil over high heat, stirring until sugar dissolves. Reduce heat to medium-high and cook for 3-4 minutes, until reduced slightly and syrupy. Set aside to cool completely.
• 8.
  Trim stems of figs, then cut each into 6 wedges. Arrange on top of tart, flesh-side up, in a concentric circle pattern.
• 9.
  Serve tart drizzled with lemon syrup.