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Rub the butter into the flour and ground almonds until the mix resembles fine breadcrumbs.
Add the salt, icing sugar, grated orange zest and eggs, then mix to make a soft pastry.
Wrap in greaseproof paper and chill in the fridge for at least an hour.
Put the figs in a pan with the two strips of orange zest, orange juice and 100g of the sugar.
Bring to a boil, turn down to a lively simmer and cook for five to seven minutes, until the figs are tender and collapsing, but not mushy.
On a lightly floured surface, roll out two-thirds of the pastry into a disc a little larger than a 24cm tart tin.
Drape the pastry over a rolling pin, unfurl it into the tin and push it into the corners.
Trim off the excess pastry with a knife.
Spoon the cooked figs into the shell.
Combine the ricotta, egg and remaining 75g sugar, beat until creamy and smooth, then carefully spoon on top of the figs.
Roll the remaining pastry into a circle, then cut this into strips to make a lattice, which you can lay on top of the ricotta as simply or as cleverly as you like.
Brush with beaten egg, then bake the tart on a preheated tray in the middle of a 180C (160C fan)/350F/gas 4 oven for 45 minutes, until the lattice is golden and the ricotta topping slightly puffed.