Matt Tebbutt showcased a delicious custard tart with Marsala figs on Saturday Kitchen.

The ingredients for the pastry are: 250g plain flour, 125g unsalted butter, 80g icing sugar, 1 free-range egg, ½ lemon, finely grated zest only and pinch salt.

For the custard: 9 free-range egg yolks, 120g caster sugar, 100ml full-fat milk, 550ml double cream, 1 vanilla pod, split lengthways with the tip of a knife and pinch of salt.

To serve: 6 ripe black figs, 1 tbsp honey, 1 tbsp Marsala, ½ orange, finely grated zest only and icing sugar, for dusting.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.