Instructions: To make pastry, sift flour into a bowl. Rub in butter until mixture resembles fine bread crumbs.

Stir in powdered sugar. Add egg yolk and 1 teaspoon of water. Stir with a knife to form a smooth dough. Knead lightly, wrap in plastic wrap and refrigerate 30 minutes. On a lightly floured surface, roll out dough to fit a 8 inch loose-bottomed tart pan. Line tart pan with pastry and refrigerate again 20 to 30 minutes. Preheat oven to 375F (190C). Prick pastry all over with a fork then line with foil and fill with baking beans. Bake blind 10 to 15 minutes or until pastry has set. Remove baking beans and foil and bake another 10 to 15 minutes or until firm and golden brown. Put figs and orange juice in a saucepan.

Cook 5 to 10 minutes, stirring, until thickened. Remove from heat, add butter and stir until melted. Beat in eggs. Pour mixture into pastry case and scatter with pine nuts. Bake 15 minutes or until just set. Dust with powdered sugar, decorate with orange segments and serve warm or cold.

Makes 6 servings

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