Roll the pastry out on flour-dusted surface until it’s about ½cm thick, then unroll it over a 28cm loose-bottomed tart tin.
Ease the pastry into the tin, pushing it into the sides and trimming away any overhanging pastry. Prick the base of the tart all over with a fork, then chill in the fridge for around 30 minutes.
Blind bake for 10 to 12 minutes, or until golden, then remove from the oven.
Whiz the almonds in a food processor until really fine, then add the sugar, cube up and add the butter, then finely grate in half the orange zest.
Split the vanilla pod in half lengthways and scrape out the seeds, then add to the processor, discarding the pod, then whiz again.
Crack in the eggs, blitz, then add the flour and blitz one final time. Spoon the mixture into the pastry case, then spread and push it out to the edges in an even layer.
Remove the stems from the figs, score each one on the top in the shape of a cross, then using your thumbs push up from the base to open them out like a flower. Push the figs randomly into the top of the tart, sprinkle them with sugar.
Bake in the oven for around 40 to 50 minutes, or until golden and set. Leave to cool before serving.
Optional: add the icing sugar and crème fraiche to a bowl with the remaining orange zest and a good squeeze of juice, then mix well before serving alongside the tart.