Fig and Almond Tart and my New Tea Set

I've discovered fresh fig this year. Strange, right? But we never had them in Poland  when I was a kid and also my cooking frenzy started just few month ago... Now I am obsessed with fresh figs. The best are just baked with aromatic honey and cinnamon- beautiful winter treat. But I've decided to make a fig tart today, something more sophisticated to go with my afternoon tea.

Ingredients:

375g sweet shortcrust pastry
60g ground almonds
50g caster sugar
200g crème fraîche
3 large egg yolks
1 tsp vanilla extract
9-12 small figs

Preheat the oven to 190°Cand place a baking tray on a shelf in the top third of the oven. Line a 24cm loose-bottomed tart tin with the pastry. Put it in the fridge to rest for 30 minutes. 
Place it on the hot tray in the oven and cook for 10-15 minutes, until golden. Remove from oven and leave aside to cool down for few minutes 
Mix the ground almonds, sugar, crème fraîche and egg yolks in a bowl until you have a smooth mixture. Fill the pastry case. Trim the stems of the figs and halve them, then lay them closely together, cut-side up, on top of the mixture and push them in slightly; they will shrink during cooking. Bake the tart for 40–45 minutes, until the filling has set. Serve warm but cold is also delicious.

Oh, forgot to mention that last weekend I went to flea market and bought gorgeous tea set: two cups and saucers and tea pot.  I love shabby chic!