Make your favorite pâte à pie recipe and chill it in the refrigerator for at least 4 hours. Once chilled, roll out the dough and line a 22 cm diameter tart pan. Place the prepared crust in the freezer while you prepare the filling.

Set your oven to 200°C (about 400°F) to preheat while assembling the filling.

Place the 350 g of pecan halves evenly on the bottom of the chilled pie crust in the tart pan.

In a mixing bowl, combine the brown sugar, granulated sugar, cinnamon, vanilla paste, salt, bourbon, and maple syrup. Stir until smooth and homogeneous.

Beat 4 medium eggs lightly and incorporate them into the sugar-spice mixture until fully blended.

In a small saucepan, melt the unsalted butter over low heat. Once melted, add all the flour at once and whisk vigorously for about 30 seconds to form a smooth roux-like mixture. Remove from heat.

Pour the butter-flour mixture into the main filling bowl and whisk thoroughly to combine all ingredients into a smooth filling.

Pour the prepared pecan filling over the nuts in the tart shell, ensuring even distribution. Optionally, decorate the top with additional pecan halves for a beautiful finish.

Bake in the preheated oven at 200°C for 15 minutes. After 15 minutes, cover the tart loosely with aluminum foil to prevent over-browning and burning.

Reduce oven temperature to 180°C and bake for an additional 45 to 55 minutes, until the filling is set and firm to the touch.

Remove the tart from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours before slicing to ensure the filling firms up properly.