Maple Pecan Tart

I adapted this tart recipe from another pecan pie recipe that I found.  You'll need:

One pie shell, unbaked.  I used Pillsbury's roll out one just because I was given some.
1/2 cup butter, melted
1/2 cup granulated sugar
4 eggs
1/4 cup maple syrup
1/2 cup light corn syrup
1 tsp vanilla

2 cups whole pecans

Gently press pie shell into a 10 inch prepared tart pan.  I use a pan that you can take out the bottom, so it's easier to release the tart.  You may need to stretch the dough a bit to get it up the sides.  Combine all other ingredients except the pecans.  Mix well.  Pour into shell, leaving a couple of tablespoons of mix in the bowl.  Add pecans to the bowl and stir to coat. 

This part is a little time consuming, but worth it in the end.  Take each pecan and starting from the outer rim, place each pecan individually on top of the batter.  Each should float on the batter nicely.  Continue, making a nice pattern.  If you don't want to do this I suggest using crushed pecans and sprinkling them lightly on the batter, but the effect is not a nice.

Place in a preheated 350F oven and bake for one hour.  Cover the tart with foil after 30 minutes to prevent overbrowning.  Let cool on a wire rack completely before removing it from the pan.

Serves 12-15.