Serves 12

Prep time 30 mins, cook 1 hr 20 mins (plus resting, cooling)

For brown sugar pastry, process flour, sugar and 1 tsp sea salt in a food processor until combined, add butter and process until fine crumbs form. Add yolk and process until mixture just comes together, turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate to rest (2 hours).


Preheat oven to 180C. Roll out pastry to 3mm thick and line a 22cm-diameter tart tin or ring mould placed on an oven tray lined with baking paper. Trim edges, prick base with a fork then refrigerate to rest (30 minutes).


Blind-bake pastry until light golden (10-12 minutes), remove paper and weights, brush with eggwash and bake until crisp and golden (6-8 minutes).


Reduce oven to 160C. Whisk eggs, yolks and sugar in a bowl to combine, then whisk in maple syrup, melted butter, flour, Bourbon, spices, rind, vanilla seeds and a pinch of salt. Stir in chopped pecans then pour into pastry case. Arrange whole pecans on top and bake until golden and set (45 minutes-1 hour), then cool to room temperature.


Meanwhile, for maple cream, combine ingredients in a bowl. Serve with pecan and maple pie.