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Preheat the oven to 350°F.
In a medium bowl, combine the flour, powdered sugar, and salt. Incorporate the melted butter until you’ve got a crumbly dough.
Press the dough into a 9-inch tart pan and prick the top to allow steam to escape.
Bake the crust until lightly golden brown, 15–18 minutes. Let cool completely.
In a small pot, bring the maple syrup to a boil and cook until caramelized, 8–10 minutes.
Add cinnamon (if using) and whisk in the heavy cream gradually.
In a medium bowl, whisk together the whole egg, egg yolk, cornstarch, and salt. Gradually add the maple mixture while whisking.
Pour the maple mixture into the prebaked crust and bake until set, 30–35 minutes.
Let cool completely before serving with whipped cream, maple syrup, and flaky salt.