Fig frangipane tart with spicy chocolate-caramel sauce

Grease a 35cm x 11cm oblong tart tray.

For the pastry, combine the dry ingredients in a bowl. Rub in the cubed butter using your fingers until the mixture resembles breadcrumbs. Add the water and mix until the dough just comes together. Turn out onto a lightly floured surface and knead gently until smooth. Shape into a ball, wrap with cling film and refrigerate to rest, 20 minutes. Preheat the oven to 180°C.

For the sauce, mix together all of the ingredients until smooth. Set aside until needed.

For the filling, cream the butter and sugar together in a bowl using a hand blender until light and creamy. Add the eggs one at a time, beating until the mixture is smooth and blend in the vanilla until mixed through. Stir in the almonds and set aside until needed.

Remove the pastry from the fridge and roll out to about 0,2cm thickness on a lightly floured surface. Layer the dough into the prepared tin, covering both the bottom and sides of the tin. Cut off the overlaps. Prick the base with a fork and bake blind, 15 minutes.

Remove the pastry from the oven and arrange the halved figs on top of the pastry. Pour over the filling and bake in the oven until cooked, 35 minutes.

Serve the hot tart with the spicy chocolate-caramel sauce.