Step 1

To make the pastry crust, add the flour and salt to a medium bowl and whisk to combine. Add in the chilled butter cubes and toss to coat with the flour.

Step 2

Using your hands, or a pastry cutter, begin pinching and mashing the butter to break up into smaller pieces. Continue working until the flour and butter are well combined, and the largest chunk of butter is about the size of a marble.

Step 3

Add the very cold water and mix until a shaggy dough forms. Turn out onto a table and shape into a disc. Cover with plastic wrap and set into the fridge for at least 30 minutes or up to overnight.

Step 4

For the figs, add the butter, granulated sugar, blood orange juice, and salt to an 8-inch non-stick or cast iron skillet. Set over medium heat.

Step 5

Once the butter is melted and the mixture has begun to bubble, give it a stir and add the rosemary sprig to the center of the pan. Add in the figs. cut side down, making sure to pack them in as tightly as possible. Let the mixture cook for 10-15 minutes, or until the syrup is thick and beginning to caramelize.

Step 6

In the meantime, roll out the prepared pastry crust into a circle about 9-inches in diameter, trimming the edges if necessary. Once the caramel is thick, syrupy, and beginning to darken slightly, turn off the heat and drape the rolled pastry crust over top of the figs. Use a spoon to tuck the edges down into the pan.

Step 7

Transfer to a preheated 425°F oven and bake for 12-15 minutes, or until the crust is golden brown. Let stand for about 5 minutes before carefully inverting onto a serving plate.