Make the pastry by rubbing together the flour, baking powder, sugar and butter. Add the lemon zest and egg yolk and mix to a soft pastry. Chill for 15 minutes, and then roll out the pastry on a floured surface and then line the individual fluted flan tins with the pastry. Place a teaspoon of apricot jam into each pastry case and spread out evenly. Next, make the frangipan by simply mixing all the ingredients together to a smooth cake mixture. Spoon the frangipan into the pastry cases, and place the sliced figs or pears on top. If using apricots, place them on whole. Sprinkle some flaked almonds over the tarts with apricots and pears (but not over the tarts with figs) and bake in the oven at 180`c for about 25 minutes, or until the top is golden brown. Take the frangipan fruit tarts out of the oven and immediately brush the top with the remaining apricot jam to glaze. Leave the tarts to cool completely before removing them from the tins. Suggested accompanying wine: DELICATA Casella Moscato sweet white wine