Pre-heat oven to 180 degrees celsius. Make or defrost your pastry and then line a 28cm/11 inch loose bottomed cake tin (or a regular round tart flan) with it. Place the pastry lined tin in the freezer for 1 hour. Once Frozen remove from the freezer and bake for 15 mins, until lightly golden. Remove from the oven and allow it to cool while you prepare the filling.
Heat the butter, maple syrup and golden syrup in a pan, then mix in the bread crumbs, orange zest, apples, ginger, and half the pecan nuts.
Spoon the mixture into the pastry case and sprinkle over with the remaining pecans.
Bake for 20 mins.
Serve warm or cold with a dollop of creme fraiche and some thyme leaves sprinkled over the top.
Best served warm with a dollop of creme fraiche and thyme leaves sprinkled on top.