After multiple requests from our recent 'Islands of the Mediterranean' tasting here is my best recollection of how I made the tart:

• Sweet short pastry (I cheated & used pre-made) 
• 500g Dried Figs
• 1 Orange
• 2 heaped spoons of your favourite honey
• 100g shelled pistachio nuts
• 200g butter (softened)
• 250g sugar 
• 200g ground almonds
• Two egg yolks
• Hot water

1. Pre-heat oven to 150C, and grease a 20cm tart pan.  Lightly pre-bake your pastry in the pan.
2. Cut the dried figs in half, sautee up with about a cup of hot water, adding zest of half the orange, adding all the juice from the same orange, 50g of sugar, honey and pistacios. Stir regularly until the figs are plump and soft with a reasonable amount of sweet syrup. Set aside to cool.
3. Cream together the softened butter and 200g of sugar with an electric mixer, then adding the ground almonds.  Add the egg yolks one at a time, add a tablespoon or two of the cooked fig syrup beating together into a paste.  Spread this evenly in the pastry shell, gently making sure it gets into the corners.
4. Place the fig and pistacio mixture on top in an even layer, drizzling the remaining syrup over the top.
5. Bake for approx 1 hour @ 150C or until the pastry looks golden.  Allow to cool, transfer to the fridge for a few hours if you like a firm texture.  Serve with fresh cream or vanilla icecream, extra bonus points for matching with a sweet muscat from your favourite Mediterranean Island.