This to-die-for sweet quiche would do any patisserie proud. Your guests will be clambouring for the crumbs!

Here's how: 

1 Preheat oven to 200ºC. Brush a 35 x 13cm rectangular loose-bottom flan tin with butter. Process flour, almond, sugar and butter in a food processor until mixture resembles breadcrumbs. With motor running, gradually add water until mixture begins to form a ball. Turn out onto a floured surface. Knead lightly to bring together. Wrap in baking paper and refrigerate for 20 minutes.

2 Roll pastry out on a lightly floured surface, then carefully ease into the prepared tin. Roll the rolling pin across the top of the tin to trim away excess pastry. Line pastry with baking paper and fill with rice. Put tin on an oven tray and bake for 10 minutes, reduce heat to 180ºC. Remove paper and rice, return to oven for 10 minutes.

3 Whisk eggs in a bowl, add cream, ricotta, extra sugar and 2 tablespoons of the maple syrup and whisk until smooth. Pour into tin, bake for 25-30 minutes.

4 Cut figs into wedges, but not all the way through. Remove quiche from oven and sit the figs down the centre. Brush with remaining maple syrup and bake for a further 10 minutes. Cool before slicing or refrigerate for several hours and serve cold. 

Cooks tip:

Fresh sliced peaches or halved fresh dates can be used in place of the figs.