Instructions: Preheat the oven to 190 C, 375 F, Gas Mark 5.

Roll out the pastry on a lightly floured surface and use to line a deep 18cm (7 inch) flan ring. Line with a sheet of greaseproof paper and baking beans and bake blind in the preheated oven for 20 mintues, removing the paper and beans for the last 5 minutes.

Meanwhile, boil the potatoes for 10-15 minutes until tender. Allow to cool slightly and place in a blender or food processor with the eggs, cream, sugar, spice and brandy. Blend until smooth, pour into the pastry case and continue to bake for a further 20 minutes. Spoon over 2 tablespoons soured cream to cover the filling and return to the oven for 5 mintues.

Allow to cool slightly before serving, topped with the hazelnut kernels and drizzled maple syrup.

NOTES : A lightly spiced creamy pie with a toasted hazelnut and maple topping.

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