Maple spiced pumpkin tart with pecan toffee

In a food processor pulse the flour, ground almonds, sugar and cinnamon to combine. Mix egg yolk with the water and melted butter and add to the flour mixture. Pulse until combined and starting to clump together. Transfer dough to a lightly floured surface and gently knead into a soft ball. Wrap in plastic food wrap and chill for at least 30 minutes.

Lightly grease a 24cm loose-bottomed tart tin or similar. Roll out pastry to a disc about 26cm in diameter. Drape over rolling pin, transfer to tin and gently line with pastry. Trim the edges neatly and chill for 15 minutes.

Preheat oven to 180°C. Whisk the eggs, cream, spice, nutmeg, maple syrup and brown sugar together. Stir in the mashed pumpkin, mixing until well combined.

Pour mixture into pastry case and bake for 30-40 minutes until the pastry is golden and the filling has puffed and set. Allow to cool a little before slicing.

To make the toffee, very lightly oil a foil-lined tray. Heat the sugar and water in a small pan over medium heat without stirring (you can swirl the pan a few times, but don't use a spoon) for about 8-10 minutes until golden. Add the pecans when the mixture is pale then let the mixture bubble and turn a deep golden colour. Carefully pour into the tray and leave to cool and harden. Break into shards and lightly crush some of it to make praline.

Garnish tart with seasonal berries, toffee shards and praline. Add a swirl of maple syrup and serve.