Method

• 1.
  Lightly grease a 22cm fluted tart pan. Roll puff pastry to 3mm and press into the base and side of the tart pan. Trim overhanging pastry and carefully prick the base with a fork (this allows the base to cook and not rise). Chill in the fridge for 30 minutes.

• 2.
  Preheat oven to 200°C. Line pastry with a crumpled sheet of baking paper and fill with baking weights. Blind bake for 20-25 minutes, then remove the beans and paper and bake for 8-10 minutes until the edge is lightly golden. Remove from the oven. Using a clean tea towel, gently push the puff pastry down. Reduce oven to 190°C.
• 3.
  Place 375ml maple syrup, juice, brioche crumbs and 1/4 tsp salt in a bowl and stir to combine. Place the crumb mixture into the pastry case and spread out evenly. Carefully spoon over remaining 375ml warmed maple syrup, allowing it to sink in and saturate the crumb mixture.
• 4.
  Bake for 35 minutes, then brush over extra maple syrup and bake for a further 5-10 minutes until set and golden brown. Leave to cool in the pan for 15 minutes. Transfer to a serving plate and serve with ice cream or whipped cream.