Serve this American dessert with whipped cream or a scoop of ice cream!
On a clean work surface that's been lightly dusted with flour, roll out the pastry and use to line a tart tin. Prick the pastry base with a fork and pop in the oven for half an hour or until firm.
Preheat the oven to 190C or 170C for fan assisted ovens. Line the pastry with baking paper, fill with baking beans and bake for 15 - 20 minutes until the sides are set. Remove the beans and baking paper, return to the oven for 5 - 10 minutes until golden brown and leave to cool.
Increase the oven to 200C or 190C for fan assisted ovens. In a mixing bowl, beat the butter and sugar together until light and fluffy. Pour in the golden and maple syrup while beating then gradually add the eggs, a pinch of salt and the vanilla and combine.
Stir the pecans into the mixture then pour on top of the pastry in the tart tin. Bake for 10 minutes, reduce the heat to 160C or 140C for fan assisted ovens and leave to bake for 30 - 25 minutes or until golden brown. Leave to cool in the tin before serving.