In a large bowl, combine the flour, granulated sugar, and salt. Use a pastry cutter or your fingertips to work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Add the egg yolk and ice water, then stir gently until the dough just starts to come together. Press the dough into a 9-inch tart pan with a removable bottom, ensuring it covers the base and sides evenly. Chill the crust in the refrigerator for at least 30 minutes to prevent shrinking.
Preheat your oven to 375 degrees Fahrenheit. Line the chilled tart shell with parchment paper and fill it with pie weights or dried beans. Bake for 10 to 12 minutes, then remove the weights and parchment. Continue baking for another 5 minutes until the bottom looks dry and set. Remove from the oven and set aside to cool slightly while you prepare the filling.
Spread the pecan halves on a baking sheet and toast them in the oven for about 5 to 7 minutes. You will know they are ready when they become fragrant and slightly darker in color. Toasting the nuts is essential for a deep, nutty flavor that stands up to the sweet filling. Once toasted, let them cool for a few minutes before arranging them evenly over the bottom of your pre-baked tart shell.
In a medium bowl, whisk together the three eggs, brown sugar, corn syrup, melted butter, alcohol-free vanilla, and salt. Whisk until the mixture is completely smooth and the sugar has mostly dissolved. This ensures a silky, consistent texture in every bite of your Buttery Pecan Tart.
Lower the oven temperature to 350 degrees Fahrenheit. Slowly pour the egg and sugar mixture over the pecans in the tart shell. The pecans will naturally rise to the top and create a beautiful pattern. Place the tart pan on a baking sheet to catch any potential drips and bake for 30 to 35 minutes. The tart is done when the edges are set and the center has a slight, stable jiggle.
This is the hardest part, but you must allow the tart to cool completely on a wire rack. This cooling process allows the filling to set properly so you can get clean, sharp slices. Once cooled, carefully remove the sides of the tart pan and transfer the dessert to a serving platter.
