For the pastry
1 Blend the hazelnuts and almonds with two tablespoons of the flour in a food processor until fine, taking care not to over process the nuts as they will become oily.

2 Add the nuts to a large bowl and sift in the remaining flour, spices, baking powder and salt. Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs.

3 Add the sugar, lemon and orange zests, egg and egg yolk, and mix until the dough just comes together. Wrap the dough in cling film and chill in the fridge for at least two hours.

For the filling
1 Quarter the fresh figs and roughly drop the dried figs. Add the fruit to a medium saucepan over a medium heat and add the orange juice. Simmer gently until the fruit has softened, about five minutes. Remove from the heat and leave to cool completely.

2 Once cooled, blend the fig compote with the blackcurrant jam until smooth.

To assemble
1 Preheat the oven to 180 degrees or 160 fan. Divide the dough into two balls, one slightly larger for the base of the tart, and the second a little smaller for the lattice top. Place the smaller ball back in the fridge.

2 Roll the larger ball of dough out into a large circle on a lightly floured surface and line a 23cm loose-bottomed, non-stick fluted tart tin, leaving a little pastry hanging over the edge. Prick the base of the pastry with a fork and place in the freezer for 15 minutes.

3 Roll the second ball of dough out on a sheet of parchment paper into a rectangle about 10-12 inches. Cut strips of dough about ¾ inch thick x 12 inches. Transfer the sheet to the freezer.

4 Remove the tart tin from the freezer and spread over the cooled filling. Arrange the pastry strips on top in a lattice pattern. Bake the tart in the preheated oven for 35-40 minutes until golden and cooked through.

5 Leave to cool completely before serving.