Fig and Almond Tart

• 10 fresh figs, halved lengthways
• 20 whole almonds, freshly peeled
• icing (confectioners’) sugar, for dusting
• whipped crea

To make the pastry, place the butter, flour and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the sugar and egg yolks and pulse again, just enough to incorporate the eggs. Scrape out the pastry and wrap in cling film (plastic wrap), then chill in the refrigerator for at least 30 minutes.

Roll out the pastry on a lightly floured surface to about 3mm/ 1/8