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1
In a food processor, pulse the flour with the salt.
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2
Add the butter and pulse just until pea-sized clumps form.
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3
Drizzle in the ice water and pulse just until the pastry is evenly moistened.
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4
Turn the pastry out onto a work surface and pat it into a disk.
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5
Wrap the pastry in plastic and refrigerate until firm, at least 30 minutes.
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6
Preheat the oven to 375.
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7
On a lightly floured surface, roll out the pastry a scant 1/4 inch thick.
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8
Fit the pastry into an 11 1/2-inch tart pan with a removable bottom and trim the overhang.
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9
Using the pastry scraps, patch any cracks in the shell.
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10
Refrigerate for 30 minutes.
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11
Using a fork, prick the bottom of the tart shell several times.
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12
Line the shell with parchment paper and fill with pie weights or dried beans.
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13
Bake in the lower third of the oven for 30 minutes, or until the pastry is set.
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14
Carefully remove the parchment paper and weights and bake the shell for about 22 minutes longer, until golden and firm.
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15
Lightly brush the hot pastry shell with the egg white until thoroughly coated, being careful to fill any holes or cracks.
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16
In a large bowl, using an electric mixer, beat the eggs with the sugar at medium speed until light and frothy, about 2 minutes.
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17
Beat in the maple syrup and vanilla.
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18
Add the flour and salt and beat for 1 minute longer.
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19
Beat in the butter.
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20
Reduce the oven temperature to 325.
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21
Set the tart pan on the oven rack and carefully pour the filling into the shell.
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22
Sprinkle evenly with the pecans.
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23
Bake the tart for about 28 minutes, until the filling is just set in the center.
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24
Transfer the tart to a rack and let cool completely.
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25
Remove the ring from the tart pan.
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26
Slide the tart onto a cake plate and serve.
