Ingredients:

  • 185g all-purpose flour
  • 115g unsalted butter, frozen and cubed
  • 4 tablespoons ice water
  • 0.5 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 250g pecan halves
  • 3 large eggs, room temperature
  • 200g dark brown sugar, packed
  • 180ml maple syrup
  • 55g unsalted butter, melted and cooled
  • 1 tablespoon pure vanilla extract
  • 0.5 teaspoon fine sea salt
  • 1 tablespoon bourbon

Instructions:

  1. Combine 185g all purpose flour, 1 tablespoon sugar, and 0.5 teaspoon salt in a chilled bowl.
  2. Work 115g frozen, cubed butter into the flour until it looks like coarse crumbs with some pea sized chunks.
  3. Add 4 tablespoons ice water, one spoon at a time, until the dough barely holds together when squeezed.
  4. Wrap the dough and refrigerate for 30 minutes.
  5. Bake 250g pecan halves at 350°F (180°C) for 8 minutes until they smell fragrant and earthy.
  6. Whisk eggs, 200g dark brown sugar, 180ml maple syrup, 55g melted butter, vanilla, salt, and 1 tablespoon bourbon.
  7. Roll the dough into a 12 inch circle, fit into the pan, and add the toasted pecans.
  8. Pour the syrup mixture over the pecans; they will naturally float to the top creating a beautiful patterned layer.
  9. Place on the center rack at 350°F (180°C) for 55 minutes until the edges are set and the center wobbles like firm gelatin.