Vegetarian recipe ideas
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Roll the pastry on a lightly floured work surface into a rectangle approximately 34cm × 18cm. Beat the double cream and egg yolk together and use to brush the edges of the pastry. Fold the edges of the pastry over to make a 1cm wide border. Brush with more of the glaze and chill the pastry on a baking sheet for at least 30 minutes.
Heat the oven to 200C/fan 180C/gas 6. Spread the almonds on a baking sheet and toast for 6 minutes or until pale golden. Cool. Put a baking sheet in the oven.
Whizz the toasted almonds in a food processor until finely ground. Add the caster sugar, softened butter, egg, lemon zest and a pinch of salt. Whizz again until smooth. Spread the almond filling over the bottom of the pastry and chill for 10 minutes while you prepare the figs.
Cut each fig into quarters through the stalk. Arrange the figs cut-side up over the almond mixture. Slide the baking sheet onto the hot baking sheet in the oven and cook the tart for about 35-45 minutes until golden.
Serve warm with crème fraîche or vanilla ice cream.