Fig and Raspberry Tart

• 250 g (½ lb) plain flour
• 125 g (4

Sift the flour into a heap. Rub in the butter, and then stir in the sugar and salt. Add the egg yolk and enough iced water to bind. Gather the dough into a ball, cover and rest it for 20 to 30 minutes. Roll out, and line a 25 cm (10