Measure the flour and ‘butter’ into a bowl and using your fingertips (or in my case a pastry cutter) work the two together until you have breadcrumbs.

Stir in the caster sugar.

Make a well in the middle of the breadcrumb mixture and add the egg or flaxseed egg.

Using a rounded knife cut through the mixture to begin to incorporate the egg into the crumbs. Once the mixture begins to come together tip out onto a clean kitchen work surface (no need to flour the surface).

Using the heel of your hands push down and through the pastry crumbly mixture until it comes together to form a dough, have faith, no need to add liquid it will bind after about 3mins of doing this.

Roll into a ball, wrap, or pop into a container (less plastic waste) and chill for 30mins.

Take 1 of the four fresh figs and add to a blender along with 6 dried figs, and a few drops of almond extract to your taste.

Blend until thoroughly combined into a thick paste. Add the sugar if you think necessary.

Measure out the ‘butter’ and sugar into a mixing bowl and beat together until creamy and smooth.

Add the egg or flaxseed egg and 2 teaspoons of almond extract and beat again but start to add the flour spoon by spoon so the mixture does not curdle (it’s less likely to curdle if using a flaxseed egg).

Finally add the milk or soya milk to loosen the frangipane batter to a soft dropping consistency.

Preheat the oven to Gas 4/180°C/200°C fan/350°F

Remove the chilled pastry and dust the work surface and a rolling pin with flour.

Knead the pastry for a minute to prevent cracking and roll out to a circle large enough to line an 8 inch flan tin.

Carefully transfer the pastry to the tin and tease into the edges, don’t worry if you get the odd crack, use a little of the overhanging pastry to fill these patches in.

Prick the pastry case with a fork several times to prevent bubbling.

Spoon the fig jam filling into the base of the case and with the back of a spoon spread evenly ensuring good even coverage.

Finally spoon the frangipane batter into the flan tin and with a fork tease the batter dollops so no jam layer is visible.

To decorate simple cut your remaining three fresh figs in half or quarters and place them evenly in the frangipane batter, pressing them in slightly.

One last thing brush the fig slices with marmalade to encourage a sweeter glossier looking end result.

Pop into the preheated oven for 30-35mins until you are happy with the colour of the frangipane and a metal skewer comes out clean.