Ingredients: 210 g all-purpose flour, 50 g sugar, 125 g butter, 1 egg, 350 g figs

Instructions: Sift flour and salt together and set aside. Place the butter in mixer and beat until softened, add sugar, gradually add the beaten egg, add the flour mixture all at once and mix just until it forms a ball. The dough will be sticky. Flatten the dough into a disk, cover with plastic wrap, and refrigerate for 20minutes.
Lightly flour the countertop and roll out the dough. When rolling out, keep turning the dough to prevent it from sticking. The dough should be about a 3 cm larger than the pan. Unroll onto the tart pan. Gently lay in the pan and with a small floured piece of dough, lightly press the dough into the bottom and sides of the pan.
Roll your rolling pin over the top of the pan to get rid of excess dough. With thumb up movement, again press dough into the pan. Prick bottom of dough. Place in the refrigerator for 20 minutes to chill. Clean the figs, cut in two and arrange on top. Cut strips out of the remaining dough and decorate the top. Leave to rest for 20 minutes in refrigerator. Bake crust in the oven at 200° for 20 to 25 minutes until the crust is dry and lightly browned.

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