1. Sift flour into a large bowl, rub in butter with fingertips until mixture resembles coarse breadcrumbs.

2. Mix in enough of the water to make ingredients just come together.

3. Knead dough on lightly floured surface until smooth.

4. Flatten dough slightly, wrap in plastic wrap, refrigerate 20 minutes.

5. Grease 20cm (8-inch) round loose-based fluted flan pan.

6. Roll pastry on lightly floured surface, or between sheets of baking paper, until large enough to line pan.

7. Lift pastry into pan, press over base and side, trim excess pastry.

8. Prick base all over with fork, refrigerate 20 minutes.

9. Preheat oven to 200°C.

10. Place pan on oven tray, line pastry with baking paper, fill with dried beans or rice.

11. Bake 15 minutes, remove paper and beans.

12. Bake a further 15 minutes or until pastry is colored lightly and crisp.

13. Meanwhile make pistachio filling. Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in the egg, until combined. Stir in sifted flour and pistachio.

14. Spoon pistachio filling into tart shell.

15. Bake about 45 minutes or until golden, cool tart in pan.

16. Cut figs into wedges. Top the baked tart with figs, cut-side up. Brush with syrup. Sprinkle with pistachio.

The tart serves 10 and the actual tart (no fruits) holds well for a couple of days. You can prepare it before hand when having a gathering and assemble shortly before serving.