Pecan praline crust with maple syrup:
In the food processor, with the blade attachment, combine the flour, pecans, and sugar.
Pulse until a regular grind is obtained, with no large pieces of nuts.
Add the cubed butter and pulse again until the butter is well incorporated and the texture resembles sand.
Add the water and pulse until the dough ball forms.

Roll out the dough on a floured work surface, then cut out 8 circles of dough and line 8 tartlet molds, buttered and floured.
Reserve the tartlet molds in the freezer for 15 minutes.

Filling:
Preheat the oven to 375°F (190°C).
Remove the tartlets from the freezer and place 3 pieces of apple in each tartlet.
Sprinkle with half of the sugar.
Bake for 30 minutes.

Meanwhile, mix the egg yolks, cream, remaining sugar, and vanilla seeds until a homogeneous texture is obtained. Reserve.
After 30 minutes of baking, remove the tartlets from the oven and divide the egg mixture among the tartlets.
Return to the oven for 15 minutes.

Remove the tartlets from the oven and let them cool on a rack.
Sprinkle each tartlet with cane sugar and use a torch to lightly caramelize.