In a large bowl, combine the flour, granulated sugar, and a pinch of salt. Use a pastry cutter or your fingertips to work the cold, cubed butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just starts to come together. Form the dough into a disk, wrap it in plastic, and let it chill in the refrigerator for at least 30 minutes.
Preheat your oven to 375 degrees Fahrenheit. On a lightly floured surface, roll out the chilled dough to fit a 9 inch tart pan. Gently press the dough into the bottom and up the sides of the pan, trimming any excess. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 to 12 minutes, then remove the weights and parchment and bake for another 5 minutes until the base is lightly golden. Set aside to cool slightly.
While the crust is cooling, whisk together the eggs, maple syrup, light brown sugar, melted butter, alcohol-free vanilla, cinnamon, and sea salt in a medium bowl. Continue whisking until the mixture is completely smooth and the sugar has mostly dissolved. This ensures a consistent texture throughout the tart during the baking process.
Arrange the pecan halves in the pre-baked tart shell. You can place them randomly for a rustic look or arrange them in concentric circles for a more formal, decorative appearance. Carefully pour the maple mixture over the pecans, ensuring they are evenly coated and the liquid fills all the gaps in the crust.
Reduce the oven temperature to 350 degrees Fahrenheit. Place the tart pan on a baking sheet to catch any drips and slide it into the oven. Bake for 30 to 35 minutes, or until the filling is set around the edges but still has a slight jiggle in the very center. Remove from the oven and allow it to cool completely on a wire rack before removing the tart from the pan.
