Fig tart with butterscotch sauce
Divide the pastry into 4 rectangles. Brush with the egg yolk and sprinkle the chopped walnuts. Cut the figs and place them on the pastry. Sprinkle with brown sugar and bake at 180C for 15-20 minutes.
Meanwhile, place all the ingredients for the sauce, apart from the cream, in a pan and cook on medium heat until golden in colour. Add the cream and set aside to cool slightly before serving.