For the marzipan ricotta filling 250g ricotta, drained in a sieve set over a bowl for 30 minutes 100g ground almonds
60g golden caster sugar
1 egg yolk
½tsp pure vanilla essence up to 15 fresh, ripe figs, depending on size
1tbsp unrefined natural golden caster sugar
For the pastry 250g plain flour, plus extra for rolling
75g golden caster sugar ¼tsp sea salt flakes
150g cold butter, cubed 2 egg yolks
½tsp pure vanilla essence 1 whole egg, beaten
2tbsp unrefined natural golden caster sugar
For the fig purée 250g ripe figs, cut into small chunks
3tbsp Pedro Ximénez sherry 40g golden caster sugar
To serve
clotted cream
To make the pastry, whizz the flour in a food processor with the sugar. Add the butter cubes and whizz together to form a crumb texture.
Mix the egg yolks with the vanilla essence and 3tbsp cold water, add to the flour and sugar, then process until the mixture clumps together. Tip onto a clean work surface and bring together into a ball. Wrap in non-PVC cling film and chill for 20 minutes.
Tip the drained ricotta into a bowl and mix in the ground almonds, sugar, vanilla essence and egg. Chill until required.
Preheat the oven to 200C/ 180C F/Gas 6. Roll out the dough on a large sheet of lightly floured baking paper into a rough circle around 33cm in diameter. Leaving it on the paper, transfer it to a baking tray.
Put the figs in a colander and rinse with water. Cut them in half lengthways, return to the colander and sprinkle over the sugar.
Spoon the ricotta mixture onto the pastry, spreading to within 3.5cm of the edge. Lay the figs over the filling and bring the pastry up around them, pleating it as you lift it over. Brush the pastry with the beaten egg and sprinkle over the sugar. Bake for 35 minutes, turning once halfway through. Lower the heat to 180C/160C F/ Gas 4 and continue cooking for a further 10 minutes. Leaving it on the paper, transfer to a wire rack and cool for 10 minutes.
For the fig purée, put the chunks in a pan with the sherry and sugar and 8tbsp water.
Place over a low heat and cook, uncovered, for 10 minutes. Cool for around 10 minutes, whizz to a purée and pass through a sieve set over a bowl, pushing as much of the purée through as possible. It should yield around 150g. Carefully put the tart on a plate and serve with the fig purée and the clotted cream to accompany.