Lemon Pecan Maple Tart

I decided to add a little extra flavor to the common pecan pie, and added 2 of my favorite things to it, lemon and maple syrup, and it came out amazing.
The pecan flavor is all there, but with a hint of lemon to brighten your palate and a lighter texture with the maple syrup.

Ingredients:
Crust:
1/2 cup unsalted butter, room temperature
1/4 cup sugar (demerara or white)
1 egg yolk
zest of 2 lemons
1/8 teaspoon salt
1 1/4 cup all purpose flour

Filling:
3 eggs
1/2 cup packed brown sugar
1/3 cup lemon juice
1/2 cup maple syrup
1/2 cup light corn syrup
1/4 cup unsalted butter, melted
1/8 teaspoon salt
1 1/2 cup pecans. roughly chopped

In the bowl of a electric mixer fitted with the paddle attachment beat butter and sugar until creamy. Add zest, yolk and salt and beat until combined. Add flour and mix it until crumbled.
In a lightly floured surface, roll out dough to fit a 9 inch tart pan. Press dough down with your fingers on bottom and sides. Cut off any excess dough. Pierce all over with a fork. Place tart pan in freezer for 30 minutes.
Preheat oven to 350F.
In a large bowl, beat eggs and brown sugar until combined. Add both syrups, lemon juice, butter and salt. Mix it well. Fold in pecans. Pour over frozen dough and place tart pan on top of a cookie sheet to prevent it from leaking in the oven.
Bake for about 40 minutes, until filling is slightly puffed and set. Let it rest on a cooling rack. Serve room temperature topped with fresh wiped cream.