Maple-Bourbon Pecan Tart with Brown Butter Ice Cream and Candied Bacon Crumble

For the tart crust: In a food processor, combine 1 3/4 cups flour, 3/4 cup cold cubed butter, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Pulse until mixture resembles coarse meal.

Add 3-4 tablespoons ice water, one tablespoon at a time, pulsing until dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Preheat oven to 375°F (190°C). Roll out dough on a floured surface to 1/8-inch thickness and transfer to a 10-inch tart pan with removable bottom. Trim excess dough and prick bottom with a fork. Freeze for 15 minutes.

Line tart shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until lightly golden. Reduce oven temperature to 350°F (175°C).

For the brown butter ice cream: In a medium saucepan, melt 1/2 cup unsalted butter over medium heat, stirring occasionally until it turns amber and smells nutty, about 5-7 minutes. Remove from heat and strain through a fine-mesh sieve into a bowl. Set aside to cool.

In another saucepan, combine 2 cups heavy cream, 1 cup whole milk, and the scraped vanilla bean (both seeds and pod). Heat until steaming but not boiling.

In a large bowl, whisk together 5 egg yolks and 3/4 cup granulated sugar until pale and thick. Gradually whisk in the hot cream mixture to temper the eggs.

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (170°F/77°C).

Strain the custard through a fine-mesh sieve into a clean bowl. Whisk in the cooled brown butter until fully incorporated. Chill the mixture thoroughly, at least 4 hours or overnight.

Churn the chilled custard in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze until firm, at least 4 hours.

For the candied bacon crumble: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and place a wire rack on top.

In a bowl, combine 1/3 cup light brown sugar, 2 tablespoons maple syrup, and 1/4 teaspoon black pepper. Brush the mixture onto 6 slices of bacon on both sides.

Arrange bacon on the wire rack and bake for 20-25 minutes, turning halfway through, until crispy and caramelized. Let cool completely, then chop into small pieces.

For the pecan filling: In a large bowl, whisk together 3 large eggs, 3/4 cup maple syrup, 3 tablespoons bourbon, 1/2 cup packed light brown sugar, 2 teaspoons vanilla extract, and 1/4 cup melted butter until well combined.

Arrange 2 cups of pecan halves in the pre-baked tart shell. Pour the filling mixture over the pecans, ensuring they remain evenly distributed.

Bake at 350°F (175°C) for 30-35 minutes, until the filling is set but still slightly jiggly in the center. Cool completely on a wire rack.

To serve: Cut the tart into 8 slices. Place each slice on a dessert plate. Add a scoop of brown butter ice cream beside each slice. Sprinkle the candied bacon crumble over the ice cream and around the plate. Garnish with the remaining 1/2 cup toasted pecan halves and a light sprinkle of flaky sea salt.