Make the pastry. Rub the butter into the flour, ground almonds, icing sugar and salt until it looks like coarse sand, or pulse in a processor. Add the beaten egg and bring together into a disc without kneading. Wrap and chill for 1 hour.

Line the tin. Roll the pastry to 3mm and line a 23cm loose-bottomed tart tin, pressing it well into the corners. Trim the edge proud of the rim to allow for shrinkage. Chill for another 30 minutes; this is the step that stops the sides slumping.

Blind bake. Heat the oven to 180°C / 160°C fan. Line the case with baking paper and fill with beans, bake 20 minutes, then remove the beans and bake 8–10 minutes more until the base is dry and pale gold. Trim the edge level with a small knife while still warm.

Make the filling. Warm the honey and cream together until steaming but not boiling. In a bowl, whisk the sugar, eggs, yolk, melted butter, salt and vanilla, then pour the warm cream over in a slow stream, whisking. Strain through a sieve to catch any threads of cooked egg.

Bake the custard. Lower the oven to 150°C / 130°C fan. Pour the filling into the case and bake 30–35 minutes, until set at the edge with a slight wobble at the centre. It firms as it cools, so pull it while it still moves.

Cool fully. Leave the tart in the tin on a rack for at least 2 hours. Cutting it warm will give you a soft slice rather than a clean one.

Roast the figs. Heat the oven to 200°C / 180°C fan. Sit the figs cut side up on a lined tray, brush with the warm honey and roast 8–10 minutes until glossy and just collapsing. Cool for 10 minutes.

Finish. Arrange the figs over the tart, scatter with thyme leaves and a little flaky salt, and brush with any honey syrup from the tray.