Line a baking pan with foil, leaving a couple of inches of
overhang. Spray the foil with vegetable oil spray.
In a medium bowl, combine the butter and brown sugar. Beat
with an electric mixer on medium-low speed until light and fluffy. Add the
flour and kosher salt and beat until the ingredients are well blended. Transfer
the mixture to the prepared pan. Press it evenly into the bottom of the pan.
Place the pan in the zone 1 air fryer drawer. Set the
temperature to 176°C and cook for 13 minutes. When the crust has 5 minutes left
to cook, start the filling.
Filling
In a medium saucepan, combine the butter, brown sugar, maple
syrup, and milk. Bring to a simmer, stirring occasionally. When it begins
simmering, cook for 1 minute. Remove from the heat and stir in the vanilla and
pecans.
Carefully pour the filling evenly over the crust, gently
spreading with a rubber spatula so the nuts and liquid are evenly distributed.
Keep the air fryer at 176°C and cook for 12 minutes, or until mixture is
bubbling.
Remove the pan from the air fryer and sprinkle the tart with
the sea salt. Cool completely on a wire rack until room temperature.
Transfer the pan to the refrigerator to chill. When cold, use the foil overhang to remove the tart from the pan and cut into 8 wedges. Serve at room temperature.
