Put the flour, the butter cut into cubes and the salt in the bowl of your food processor

Start mixing with the K Beater at slow speed (2 out of 6) and pour in the water at a trickle

Increase to speed 3 until the flour is incorporated while still having large chunks of butter (20 to 30 seconds)

Put the dough on a floured work surface

Flatten the dough with a rolling pin and make a rectangle of 15 cm by 45 cm

Fold the right third of the dough over the centre then the left third until you have a square

Turn the dough a quarter turn. Roll out the dough to form a rectangle about 15cm by 45cm. Fold the right third of the dough over the centre and then the left third

Repeat twice

Roll out the dough, line your previously buttered mould and cut off the excess dough with a knife. Rest for 10 minutes in the refrigerator

Preheat your oven to 190 degrees

Bake your dough for 10 minutes to cook it blind (without filling). (You can cover it with ceramic balls or a smaller mould to hold the dough while cooking

Pour the egg and brown sugar into the bowl and whisk for 1 to 2 minutes until lightly whitened

Add the cream, almond powder and pistachio paste. Whisk another 30 seconds or so

After 10 minutes of cooking the dough, pour this preparation into the mould, arrange over the figs cut in two or four

Cook another 25 minutes or so

Leave to cool on a wire rack. When ready to serve, sprinkle with pistachios