Mix the room temperature butter with the sugar well until it becomes whitish, then mix in the egg yolk. Mix in the vanilla essence.

Sift in the cake flour, then stir it until the flouriness is gone. Cover the bowl with plastic wrap and chill it in the fridge for at least 30 minutes.

Use the palm of your hand to flatten the chilled tart dough, then use a rolling pin to flatten it to a 5 mm thickness. Make the size a little bigger than your tart pan.

Lay the pie dough in the tart pan and cut off any excess. Use a fork to pierce holes in the crust, then bake it at 180°C for about 20 minutes.

Peel the figs, then cut them into 8 vertical pieces.

Coat the chilled tart crust with jam, then set aside some fig slices for topping the tart. Line the tart with the remaining fig slices.

Beat the egg whites until they form very soft peaks, then add the sugar and beat until stiffer peaks form. Sift in the dry ingredients and mix it in.

Put the meringue from Step 7 in a piping bag, then pipe it on top of Step 6. Top the tart with the remaining fig slices, and dust it generously with powdered sugar.

Bake the tart at 180°C for about 25 minutes. I recommend eating this slightly sweet tart with Blendy Plus (a sugar-free coffee drink).