To begin, combine flour, sugar, and salt in a large bowl. Rub in butter using fingertips until the mixture resembles breadcrumbs. Add cold water gradually until the dough just comes together. Wrap and chill for 30 minutes. Proceed to rolling.

On a lightly floured surface, roll the dough into a circle large enough to line a 20cm pie tin. Press gently into the edges and trim excess. Prick the base with a fork. Move on to blind baking.

Preheat oven to 180°C (350°F). Line the pastry with baking parchment and fill with baking beans. Bake for 15 minutes, remove beans and parchment, then bake another 5 minutes until lightly golden. Transition to preparing filling.

In a saucepan, gently warm maple syrup and brown sugar over low heat until the sugar dissolves. Stir occasionally to avoid scorching. Move to adding cream and flavourings.

Whisk flour into double cream until smooth, then pour into the warm syrup mixture. Stir continuously until thickened slightly. Add butter, vanilla, and a pinch of salt. Continue stirring until glossy. Transition to filling the crust.

Pour the hot filling carefully into the baked pastry shell. Spread evenly with a spatula to ensure smooth surface. Move to baking.

Return to oven at 180°C (350°F) and bake for 30–35 minutes until the filling is set but slightly wobbly in the centre. Allow to cool to room temperature before slicing. Move to garnishing.

Serve slices with lightly whipped cream or vanilla ice cream. Presentation tip: dust lightly with icing sugar for a classic look or drizzle with a few drops of maple syrup for added shine.