Pecans roast low and slow for a full forty minutes before meeting a deep, sticky filling of rice syrup, maple syrup, and barley malt thickened with arrowroot and scented with vanilla, all baked in a 9-inch pie shell.
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Preheat oven to 275°F.
pecans for about 40 minutes . Remove from pan and allow to completely cool.
Raise oven temperature to 350°F.
Roll out half the dough and transfer to tart pan. Chill 15 minutes . Trim edges, allowing 1-inch overhang. Chill rolled dough for another 15 minutes .
Roll out other half of dough and transfer to sheet pan. Cover and chill until ready to use.
In bowl of food processor, grind pecans to coarse flour. Add syrups, arrowroot, and vanilla. Mix to combine.
Pour filling into tart shell. Place top dough over filling, trim and seal edges. Cut a few vents.
for 35-40 minutes , or until crust is firm. Brush top with glaze 10 minutes before removing from oven.
Cool and set before serving (about 30 minutes ).
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