Make the pastry: cream the butter and icing sugar until smooth, then mix in the ground almonds and egg.
Add the flour and salt, mixing just until a dough forms. Divide into two.
Roll each piece to 2-3 mm thick between two sheets of parchment and chill for 1 hour.
Line a perforated tart ring with the pastry and refrigerate a further 30 minutes.
Bake the shell at 160°C for 20-25 minutes, until golden.
Make the filling: whisk the pumpkin purée, cream, brown sugar, whole egg, egg yolk, cornflour, vanilla, spices and salt until smooth.
Pass through a fine sieve, then pour into the baked tart shell until two-thirds full (you may have leftover custard with a shallow ring).
Bake at 150°C until the edges are set and the centre has a slight wobble, about 20-40 minutes depending on depth. Cool before topping with maple gelée (see note).
Via Karl Hopkin (@bunintendeduk), 'Private Chef at Home' EP.09. The maple gelée topping was continued in the creator's Instagram comments and was not captured here; finish the cooled tart with a maple gelée of your choice. Temperatures are the original Celsius.
