Blend the pastry ingredients in a food processor, roll thinly and line a tin. Rest in the fridge for 2 hours. Bake blind until done and fill with creme patisserie. Bake until the pastry cream is set and cool.

Beat the yolks with half of the sugar until pale. Sift in the flour and beat again. Bring the milk, the rest of the sugar and the split vanilla pod almost to the boil. Pour on the yolks (not the other way round). Stir, and return to the heat. Cook until a coating consistency is achieved. Pour into the shell and bake.

When cold, decorate with a dozen fresh figs and glaze with a jar of warmed and sieved apricot jam.

Carlton Food Network http://www. Cfn. Co. Uk/