Fig, honey and mascarpone tart

Press pastry into a 25 cm metal tart pan. Prick pastry case all over with a fork, place greaseproof paper over pastry, and weigh down with dried beans or rice. Rest pastry in fridge while preparing figs.
Cut a deep cross in rounded end of each fig.
Remove tart case from fridge and bake blind at 180 ºC for about 25 minutes, or until firm and somewhat dry to the touch. Pastry should be the colour of custard cream. Remove greaseproof paper and beans or rice. (This is the bit where the greaseproof paper tears and the beans go everywhere.)
Cool pastry slightly and arrange figs in it snugly, squeezing each one gently to open it out.
Stuff little spoonfuls of mascarpone into open figs and drizzle them with honey. Mix crème fraîche with egg yolks and sugar and pour over fruit.
Bake for 35 minutes, or until edges of pastry have browned slightly.
Leave for 15 minutes to cool and set.