To make the sweet pastry: Sift the flour, icing sugar and salt into a large bowl. Using your fingertips, work the butter into the dry ingredients until it resembles medium-sized breadcrumbs. Add the egg yolks and bring the pastry together. It’s important not to overwork the pastry at this point. Wrap the pastry with cling film and refrigerate for 30 minutes.

To make the frangipane: Using an electric mixer, cream the butter and sugar until pale in colour and creamy in a large bowl. Add the eggs one by one, beating well between each addition. (Don’t worry if the mixture looks split, as it will come back together once you have added all the eggs and beaten well). Mix in the vanilla paste. Add the macadamia nut flour and the plain flour and fold together.

For the tart, roll the sweet pastry out between two sheets of baking paper until 6mm thick. Chill the pastry for 10 minutes. Grease the Le Creuset Fluted Rectangular Tart Tin with soft butter or oil spray. Line the tin with the chilled pastry, leaving the edges uncut, and prick the base a few times using a fork. Refrigerate for 10 minutes. Now trim the edges leaving at least one centimetre of pastry. Line the inside of the tray with baking paper and baking beans and blind bake for 20 minutes at 180°C.

Remove from the oven along with the baking beans and paper and chill in the fridge until cold. Once chilled, spoon the frangipane into the base and smooth the top. Cover with the sliced figs and bake for 30-40 minutes until a skewer inserted comes out clean and the fruit is soft. Dust with icing sugar once cooled and serve.