Matt Tebbutt served up a delicious fig, honey and hazelnut tart with honey glaze on Saturday Kitchen.

The ingredients for the pastry are: 125g salted butter, 100g icing sugar, 1 free-range egg yolk, beaten, 50g ground hazelnuts and 200g 00 flour.

For the filling: 100g unsalted butter, softened, 1 vanilla pod, split and seeds scraped, 100g icing sugar, 2 free-range eggs, beaten, 100g ground hazelnuts and 6 black figs, halved.

To serve: 100ml runny honey, to glaze and 400ml double cream.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.