For brushing:eggwash4eggs2egg yolks150 gmbrown sugar375 mlmaple syrup60 gmbutter, melted55 gmplain flour30 mlBourbon1 tsp eachground cinnamon and finely grated nutmegFinelygrated rind of 1 lemonScrapedseeds of 1 vanilla bean150 gmpecans, coarsely chopped, plus 22 whole pecans, to decorateBrown sugar pastry150 gm (1 cup)plain flour50 gmbrown sugar90 gmcold butter, coarsely chopped1egg yolkMaple cream300 mlpouring cream100 mlmaple syrup
For brown sugar pastry, process flour, sugar and 1 tsp sea salt in a food processor until combined, add butter and process until fine crumbs form. Add yolk and process until mixture just comes together, turn onto a lightly floured surface and form into a disc. Wrap in plastic wrap and refrigerate to rest (2 hours).
Preheat oven to 180C. Roll out pastry to 3mm thick and line a 22cm-diameter tart tin or ring mould placed on an oven tray lined with baking paper. Trim edges, prick base with a fork then refrigerate to rest (30 minutes).
Blind-bake pastry until light golden (10-12 minutes), remove paper and weights, brush with eggwash and bake until crisp and golden (6-8 minutes).
Reduce oven to 160C. Whisk eggs, yolks and sugar in a bowl to combine, then whisk in maple syrup, melted butter, flour, Bourbon, spices, rind, vanilla seeds and a pinch of salt. Stir in chopped pecans then pour into pastry case. Arrange whole pecans on top and bake until golden and set (45 minutes-1 hour), then cool to room temperature.
Meanwhile, for maple cream, combine ingredients in a bowl. Serve with pecan and maple pie.