You will need a fine grater (for orange/lemon rind), a blender, a rolling pin, a sharp knife to cut the top pastry layer, and a round baking tin with pop out bottom, 12cm/8 inches in diameter, or something similar - the pop out bottom is not essential, although it will help you get the tart out when it has baked.
Soak figs in water overnight (or at least 3 hours) to soften for blending.
Finely grate orange peel (or lemon rind).
Drain figs and blend together with the grated orange peel. Put this to the side whilst you prepare the gluten-free pastry.
Briefly mix rice flour, tapioca flour, ground flax seed together in a mixing bowl.
Mix in coconut oil, rice syrup, and vanilla essence with a spoon. Once it has started to combine together nicely, use the back of your spoon to ‘press’ it all together until you have one large ball of pastry.
Lightly oil the cake tin.
Take about half of the pastry ball/lump, place it in the middle of the tin and press downward in all directions until it is evenly spread all over. This should create a layer about ½ cm (¼ inch) thick. If it’s a bit too thick in one place and lacking in another, then just press & push until it’s sort of even.
Create a fig layer on top of the pastry by spreading your blended fig mixture evenly all over. Spoon it on and then spread with a blunt knife.
Take the remaining pastry from the mixing bowl and roll into a thick cylindrical shape.
Lightly flour your kitchen counter top and begin to roll until the pastry is approximately ¼ cm (1/8 inch) thick. This can be a little fiddly but get’s much easier with practice.
Use a sharp knife to cut rolled pastry into strips of approximately 1 cm width (½ inch) wide.
Carefully lift strips (using a cake slice/spatula if you have one) and form a lattice pattern on top. There is a bit of an art to creating a lattice pattern and, the best way to learn is just to make it up as you go a long. If you don’t want to create a lattice then use your creativity to do what ever you feel like on top instead.
Bake in a pre-heated oven at gas mark 6 (200°C/400°F) for approximately 25 minutes or until the pastry begins to tan on top.
Serve warm, right away or allow to cool. They should keep for a few days in a sealed container.

250g (9oz) figs, plus water to soak
1 heaped teaspoon of orange or lemon rind
75g (2½ oz) brown or white rice flour
75g (2½ oz) tapioca flour/starch
1 heaped tablespoon ground flaxseed
3 tablespoon brown rice syrup
3 tablespoon coconut oil
1 teaspoon vanilla essence
extra dash of oil to oil the tin
extra rice flour for rolling on