To make the pastry, place the quinoa flour, rice flour and ground almonds in a bowl and using clean fingertips, rub the butter into the flours until the mixture resembles fine breadcrumbs. Stir through the baking powder and then add the Sweet Freedom Fruit Syrup, egg yolk and cold water, cut through the flour mixture with a knife and then use your hands to bring the pastry together into a ball.
Put the ball of pastry on top of a sheet of cling film and then place another sheet of cling film over the top. Roll out the pastry, in between the two sheets of cling film, into a large circle, just a little bigger than a shallow tart tin measuring 20cm (8in) in diameter and 2.5cm (1in) deep.
Peel off the top layer of cling film, slide your hand underneath the bottom layer of pastry and carefully flip it over onto the tart tin. Keeping the cling film on the pastry press it into the tin. Peel off the cling film and finish lining the tin. Trim any excess pastry and chill in the fridge for 30 minutes.
Preheat the oven to 170 C / 325 F / gas mark 3.
Line the pastry case with baking parchment and baking beans and bake blind for 20 minutes. Remove the beans and baking parchment.
Brush the inside of the case with some of the reserved egg white - this helps to seal the pastry. Bake for another 5 minutes.
Make the filling whilst the pastry is cooking. Mix together the melted butter and Sweet Freedom Fruit Syrup then whisk in the eggs, vanilla extract and lemon zest.
Roughly chop about half of the pecans and sprinkle them over the base of the pastry case. Pour over the filling then arrange the remaining pecan halves on the top and carefully push them into the filling so they are coated with the syrup.
Return to the oven and bake for 35-40 minutes or until the top is golden brown and is set in the centre. Leave to cool before removing from the tin.
This recipe is courtesy of Suzie Banks, food writer/photographer - www.essentiallyhealthyfood.com