Boozy Salted Pecan and Maple Tart

For pastry, combine flour, butter, sugar and salt in a food processor and blitz until fine crumbs form. Add vinegar, egg yolk and water then blitz until a rough dough forms. Turn out onto a lightly floured bench, shape into a ball and then flatten into a disc. Wrap with cling wrap and set aside to rest for 20 minutes to firm slightly. 

Roll out pastry on a lightly floured surface to 3mm thick and to about a 30cm round. Return to the fridge to firm slightly, about 20-30 minutes. Transfer pastry to a 26cm fluted tart tin and gently press the pastry into the corners of the tart tin using a pastry brush. Trim excess pastry, prick base with a fork and then refrigerate to rest for at least 2 hours.

Preheat oven to 180C (160C fan-forced). Blind bake pastry until golden, about 20-25 minutes. Remove paper and weights, then bake for 10-15 minutes until pastry is light golden. Brush pastry base with egg yolk, return to the oven for 4-6 minutes or until pastry base is dry and golden.

Whisk brown sugar, maple syrup, butter, eggs, bourbon, salt and spices together until well combined in a bowl. Stir in pecans then pour into pastry case. Bake until top is golden and filling is nearly set, about 30-35 minutes (middle should have a very slight wobble). Cool to room temperature before serving, about 2-3 hours. To serve, divide tarts between serving plates, sprinkle with extra sea salt and a dollop of crème fraiche.