Make a tart shell using your favourite shortcrust pastry recipe, baking blind. Cover the bottom with shelled pecan nuts. For the filling,
mix together 3 eggs, 2/3 cup maple syrup, 2/3 cup brown sugar, 1/2 cup melted butter, 2 Tbs self-raising flour and a tsp vanilla extract,
and pour over the nuts. Bake in a 180°C oven for 25 minutes, or until the centre is set. Let cool, brush the top with maple syrup to give
it a glaze and serve with cream.