Burnt Butter Pie

Directions

1. 1

   Preheat the oven to 170 degrees! Grease a 21cm by 27cm baking tray + dust lightly with flour. Chill in fridge.

2. 2

   For the pastry, in a large bowl pour in the spelt flour, ground almonds, icing sugar, salt + mix together. Add in the cubed butter + use hands to crumble the mix together until you get a breadcrumb consistency. Then add the egg yolk + work everything until it comes together into a ball.

3. 3

   Grab the baking tray + use hands to mould the pastry into the shape evenly (about 1cm thick). Make sure it moulds up the sides. You might have a little excess. Gently prod over pastry with a fork.

4. 4

   Cover with baking parchment + baking beans. Blind bake for 15 mins + carefully remove the baking paper. Return to the oven for a further 10 mins until the pastry has lightly crisped up + coloured a little at the edges.

5. 5

   While that bakes, set a saucepan to a medium to high heat + add 150g butter to melt. Stir continuously until all is melted + starts to bubble. Simmer until you get a hazelnut aroma + it starts to turn golden.

6. 6

   Pour into a heatproof bowl + place into the fridge.

7. 7

   Grab a large bowl + mix caster sugar, double cream, eggs, salt, vanilla, maple syrup. Then stir in the brown butter + mix until everything is just combined into a syrupy sauce.

8. 8

   Pour this into the baked tart pastry + return to the oven for 45-50 mins until the top has formed a skin, gone dark golden + mostly firmed up.

9. 9

   Leave to cool for 10mins before serving.