Make the tart crust:

1. In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture looks like coarse crumbs. Add the egg yolks and pulse until the dough just comes together, adding cold water 1 tablespoon at a time if it’s too crumbly. To make it by hand, sift the flour onto a clean work surface or large cutting board, mix in the sugar and salt, and make a well in the center. Add the butter and egg yolks, then work everything together with your fingertips until the dough forms a firm ball.
2. Flatten the dough into a disc, wrap it, and refrigerate for 30 minutes.
3. Roll the dough between two sheets of parchment paper into an 11-inch circle. Transfer it to a 9-inch tart pan with a removable bottom and press it into the bottom and up the sides. Roll the rolling pin over the top of the pan to trim the excess. Refrigerate for 30 minutes.
4. Preheat the oven to 400°F. Set the tart pan on a baking sheet. Line the chilled crust with parchment paper and fill it with pie weights or dried beans. Bake for 10 minutes, then remove the parchment and weights and bake for 5 more minutes, until the bottom looks dry. Reduce the oven temperature to 350°F.

Make the filling:

1. While the crust bakes, gently whisk the eggs in a large mixing bowl until just combined. Don’t beat in too much air, or the filling will puff and crack. Whisk in the maple syrup, brown sugar, melted butter, vanilla, and salt until smooth. Stir in the chopped pecans.
2. Spoon the filling into the par-baked crust, spreading the pecans evenly. Arrange the pecan halves on top in a ring or pattern.
3. Bake for 25–30 minutes, until the filling is set and the center barely jiggles when you gently shake the pan.
4. Let the tart cool in the pan on a wire rack for at least 1 hour. Then remove the outer ring, slice, and serve.