Heat the oven to 200°C, or 180°C fan. Line a baking tray.

Gently toss the figs with honey, lemon juice and vanilla.

Cut the pastry into six rectangles. Score a 1cm border without cutting through; prick the centres.

Arrange the figs directly on the pastry centres in a single layer, leaving borders clear. Leave any excess liquid in the bowl.

Brush the borders with egg wash.

Bake for approximately 20–25 minutes, until golden and cooked underneath. Follow your pastry packet if it specifies a different temperature.