Spanish Fig Tart

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 350°F. Grease a 9" flan dish or tin.

Roll out 2/3 of the pastry on a floured surface and line the dish, crimping the edges. Chill for 10 minutes.

For the filling: combine the figs, wine and water in a pan. Bring to a simmer and cook for 5 minutes.

Add the butter, sugar and vanilla. Cook, stirring, for 2-3 minutes until the butter melts. Remove from the heat and cool slightly.

Add the eggs and flour and stir to combine. Pour mixture into the pastry case.

Roll out the remaining pastry and cut 1/2" wide strips with a sharp knife or pastry wheel.

Lay the pastry strips across the top in a lattice. Brush the strips with a little milk.