Preheat the oven to 200ºC/400ºF/Gas mark 6

Grease a shallow, loose-bottomed 20cm flan tin

Roll out the pastry on a lightly-floured work surface

Line the tin, carefully pushing it into the base & sides and making sure the pastry comes above the rim. Refrigerate for 30 minutes

In the meantime, halve the figs lengthways and put them cut side up on a roasting tray

In a small measuring jug, combine the lemon juice and honey before pouring the liquid over the figs

Roast in the oven for 10-12 minutes until just soft

Drain off the juice (if any) and reserve

Remove the pastry case from the fridge and prick the base all over with a fork, line with a circle of greaseproof paper and fill with baking beans. Bake blind for 15 minutes

Remove the paper & beans and bake for a further 5-10 minutes until the pastry is golden

Remove from the oven and reduce the temperature to 150ºC/300ºF/Gas mark 2 Leave the pastry case to cool slightly before filling

In a food processor or using an electric beater, cream the butter and sugar until smooth & pale

Using a spatula or the back of a spoon, spread the marzipan evenly over the pastry case base

Gently press the figs, cut side up, into the almond mixture

Bake for 1¼ hours or until the top turns golden all over

Leave in the tin for 15 minutes before removing sides and transfer to a wire rack to cool

Serve cool or cold with crème fraîche or clotted cream