Ingredients
Method
1.Preheat the oven to 185°C. Line a 24cm loose-based flan or tart tin with the pastry sheets, trimming and patching to make an even fit. Chill until required.
2.In a medium saucepan, place the sugar in the centre and pour the water around the outside of the sugar.
3.Heat gently until the sugar has dissolved, swirling the pan occasionally to stop the sugar sticking, then increase the heat and cook for 6-8 minutes without stirring until the mixture starts to caramelise and turn golden brown.
4.When the caramel turns deep golden, remove from the heat and very carefully add the maple syrup, then stir in the cream. This will stop the caramel going any further, but it may bubble up, so take care.
5.After about 5 minutes, stir in the peanut butter and whisk in the eggs until smooth.
6.Place the toasted nuts in the chilled pastry-lined tin in an even layer. Pour over the caramel (until nearly level with the top) and cook for 30-35 minutes until the pastry is golden and the filling is puffed and set in the centre.
7.Serve the tart warm or cold with thickened cream.
