Fig tart

There were so many figs around in the hedgerows at Grandma and Grandad's that we made fig tart. This is not the sort of thing that you'd make if you had to buy them in Sainsbury's.

You'll need:

20-24 figs, halved
a good dusting of icing sugar (preferably infused with vanilla)
8oz flour
3 oz butter
2 eggs (lightly beaten)
a little water

Stick the oven on at about 180 degrees.

Rub the butter into the flour, and add the eggs. Mix gently until the dough starts to come together (you may need to add a little cold water if there's not enough liquid). Wrap in clingfilm, and chill in the fridge for half an hour.

Carefully roll out the pastry, and use to line a flan tin. Place your halved figs on the pastry base in whatever pretty pattern you fancy, and then dust liberally with the icing sugar.

Bake in the oven for 35-40 minutes until the figs are cooked.