Substitutes some corn syrup for pure maple syrup for a woodland flavor profile.
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Preheat your oven to 350°F (175°C) and fit the pie crust into a 9-inch tart pan with a removable bottom.
Spread the pecan halves evenly across the bottom of the tart shell.
In a medium mixing bowl, whisk the eggs until lightly beaten.
Add the maple syrup, corn syrup, brown sugar, melted butter, bourbon, vanilla, and salt to the eggs.
Whisk the liquid mixture until the sugar is fully dissolved and the texture is smooth.
Carefully pour the liquid mixture over the pecans in the tart shell, ensuring they are evenly coated.
Bake for 35 to 40 minutes until the edges are set and the center has a slight jiggle.
Allow the tart to cool completely on a wire rack for at least 2 hours before slicing to let the filling set.
