I made this on holiday in Switzerland visiting our lovely (if knackered) friends from Ruffles and Ribbons. I got very over excited when we went to the market and found deliciously ripe figs, yumarama!
This is a fun afternoon’s activity, first: make the pastry, chill for one hour. Make the frangipane, chill for one hour. Roll out the pastry to practically transparent thinness, line the tin, chill for another hour. (I hope you’ve got a good book on the go).
Bake the pastry then add the frangipane, push the split oozing figs into the mixture and cover with orange zest, falked almonds and drizzle over sugar syrup.
Bake, done. Serve with creme fraiche.
It’s bloody good.