1. Beat butter and sugar in an electric mixer until pale and fluffy.
2. Add egg and yolk and mix until combined.
3. Combine flour, almond meal and a pinch of salt. Add to the bowl and mix until just incorporated and a dough forms.
4. Transfer dough to the bench and lightly knead until smooth. Form into a flat disc and wrap in cling wrap. Refrigerate for 30 minutes to rest.

1. Bring cream, fennel seeds, bay leaf and cinnamon to a simmer in a saucepan on medium heat, Induction setting 6. Remove from the heat and set aside to infuse for 30 minutes.
2. Roll pastry out on a lightly floured surface to 5mm thick and line a 25cm tart tin that has been buttered and dusted with flour, pressing pastry into corners and sides. Alternatively line 8-10 individual tart tins or rings (7-8cm).
3. Spread the jam over the base of the pastry and set aside until required.
4. Re-heat infused cream slightly and add honey, stirring to combine.
5. Whisk eggs and sugar in a bowl, then strain cream over, add vanilla and whisk to combine.
6. Pour into the tart shell and place into the oven on shelf position 1 and bake on Intensive Bake at 170°C for 20 minutes.
7. Remove tart from the oven and arrange sliced figs over the top of the custard.
8. Sprinkle with sugar, return to the oven and bake for a further 25 minutes.
9. Serve warm or at room temperature.

• This recipe is also suitable for individual tarts, the complete cooking time to be reduced to 20 minutes, or until custard is set.
• Carème Vanilla Bean Sweet Shortcrust Pastry is suitable for this recipe if you don’t wish to make your own pastry.