Method

• 1.
  To make the pastry, place flour, butter, sugar and a pinch of salt flakes in a food processor and whiz until a crumb texture. Add egg and whiz until pastry just comes together. Shape into a disc. Cover with plastic wrap and chill for 15 minutes. Roll out pastry between sheets of lightly floured baking paper to a 4mm-thick large round. Line a 26cm (2cm-deep) fluted tart pan with a removable base with the pastry, letting excess pastry overhang. Chill for 15 minutes or until firm.
• 2.
  Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven to preheat. Prick base of tart all over with a fork. Line with baking paper and fill with pastry weights. Bake on preheated tray for 25 minutes until light golden and base is almost cooked. Remove weights and paper, and bake for a further 10 minutes until cooked and light golden. Remove and trim edges with a bread knife. Set aside on tray to cool.
• 3.
  For the preserved figs, reduce oven to 120°C/100°C fan-forced. Line a large baking tray with baking paper, add figs cut-side up and sprinkle with sugar. Bake for 2 1/2-3 hours until semi-dried (time will depend on how ripe figs are; they dry faster if riper).
• 4.
  Meanwhile for the filling, place cream, vanilla pod and seeds in a small saucepan. Bring to the boil over medium-high heat. Set aside for 3 minutes to cool slightly. Whisk yolks and honey in a medium heatproof bowl until smooth. Whisk in cream mixture until combined. Strain through a fine sieve into a large jug, discarding pod. Skim surface with a spoon to remove any foam. Pour warm filling into cooked pastry shell. Bake along with figs for their last 30 minutes of drying, or until filling is softly set but with a good wobble.
• 5.
  Remove figs and set aside to cool on tray. Turn oven off and leave tart to cool inside with oven door ajar overnight. You want the tart to slowly cool to room temperature, and the residual heat of the oven will continue to very gently cook the tart filling until it has set (tart will crack if refrigerated).
• 6.
  Transfer cooled figs to a sterilised jar (see note). Combine remaining ingredients in a small saucepan and bring to the boil over high heat, swirling pan occasionally. Pour over figs and seal jar. Set aside overnight in a cool, dark place.
• 7.
  Toss almonds and icing sugar in a small bowl to coat, shaking off excess sugar. Top tart with preserved figs and sugared almonds. Serve with creme fraiche alongside.