1 pack shortcrust pastry, defrosted
4 egg yolks
1 cup vanilla sugar
1 cup plain flour
120g ground almonds
120g unsalted butter
pinch of powdered cinnamon
1 small glass marsala, sherry or port
3 large figs
90g blueberries
Serves 6

Preheat oven to 200C/400/F/gas 7. Cut rings and segments of the pastry and line individual tart tins or blini pans well greased with butter or oil. Prick well and bake for 10 mintes or until golden brown. If well-pricked there’s no need to blind bake. When cooled, remove. Combine the egg yolks, sugar, flour, almonds, butter, cinnamon and marsala in a food processor and fill the tart cases. Place a slice of fig in the middle of each and surround with blueberries. Return to oven for approx 15-20 mins. Serve on their own or with Mascarpone cheese or good ice cream.