Preheat the oven to 180˚C. Grease a 6- or 8-inch tart shell with removable base or a pie dish.
Roll the sweet pastry on a floured surface and line the tart shell / pie dish.
Place in the fridge for 10 minutes to allow the pastry to cool and set.
Remove from the fridge and fill with parchment paper and baking ceramic beans.
Place in the oven to blind bake for 15-20 minutes until blind baked. The pastry can be a little under blind baked or partially done as the pecan mix will go back in the oven for further baking.
In the meantime, prepare the pecan mixture.
In a saucepan, melt the butter and brown sugar until just lightly combined and the butter melted. Remove from the heat and set aside to cool.
Next, in a bowl, beat the eggs with the vanilla, spices, and maple syrup.
Add the cooled butter and sugar mixture and stir in the pecan pieces.
Pour the mixture into the blind baked tart shell and distribute pecan pieces to ensure they are all around the tart.
Place in the oven and bake for 25-30 minutes until the mixture is set in the centre of the pie.
Remove from the oven and set to cool for 60 minutes.
Serve at room temperature with a drizzle of maple syrup and a sprinkle of icing sugar, and if needed a generous helping of whipped cream!
