Cut 50 g butter into pieces. Knead flour, butter, icing sugar, egg yolk and salt first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for about 30 minutes
Roast the pecans in a pan without fat. Take out, let it cool down a bit and chop about half of the nuts coarsely
Roll out the dough on a floured work surface until round (approx. 24 cm Ø). Grease a tart tin (approx. 21 cm Ø) and line it with the dough, press the edge firmly. Cut off protruding edges. Prick the dough several times with a fork, line with baking paper and fill with dried peas. Pre-bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes
Cream 75 g butter and brown sugar with the whisk of the hand mixer. First beat the eggs individually, then stir in the maple syrup. Fold in chopped nuts and spread the mixture on the base. Spread the remaining nuts on top and bake the tart in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove the tart from the oven and let it cool down on a cake rack. Serve lukewarm or cold
waiting time approx. 1 1/2 hours