Method

• 1.
  For the pastry, place flour and butter in food processor and whiz until a crumb texture. Add iced water and whiz until dough comes together. Transfer to a floured benchtop and roll out until a 35cm circle (see recipe notes). Line a 26cm (base) loose-based tart pan with pastry, letting excess overhang. Chill for 15 minutes.
• 2.
  Meanwhile, preheat the oven to 200°C/180°C fan-forced and place a baking tray in the oven to preheat.
• 3.
  Prick the base of the pastry with a fork. Line with baking paper and fill with pastry weights or rice. Place on the preheated tray and bake for 15 minutes. Remove weights and paper and bake for a further 15 minutes. Set aside. Using a serrated knife, trim and discard excess pastry.
• 4.
  Meanwhile, place the sugar in a medium saucepan and cook over medium heat, stirring occasionally, for 10 minutes, or until sugar dissolves and turns a golden caramel. Remove from heat and carefully add cream, maple syrup and vanilla. Return to low heat and stir until smooth. Add cornflour and whisk until combined, with no specks of white. Remove from heat. Add nuts and stir until well coated. Pour into the tart shell and bake for 25 minutes, or until the mixture slightly bubbles. Set aside on a wire rack to cool to room temperature.
• 5.
  Serve with ice cream or double cream.