Preparation For the pastry: combine the oil and sugar, add the ground almonds, egg and salt, then gradually mix in the flour. Knead all together into a ball. Leave to rest in the fridge for 30 minutes, then roll out the dough on some greaseproof paper and fit into a tart dish. Prick the bottom of the pastry case a few times with a fork, place some pulses (dried beans for example) in some more greaseproof paper and place on top of the pastry. Leave to cook for 15 minutes at 180° C, remove the pulses and the paper. For the filling: in a mixing bowl, combine the oil and sugar, then add the egg and ground almonds. Spread this creamed mixture on to the base of the tart, then place on top of this the pears and figs. Cook in the oven for 15 minutes at 170° C. Served warm, this autumnal tart has never tasted better.

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