Holiday Nut Tart

1. In a food processor, place the pecans and sugar, and pulse to finely chop the pecans. Add the brown rice flour, 1/4 cup arrowroot, and tapioca flour. Pulse to combine. Add the margarine and pulse to form a crumbly mixture. While the machine is running, drizzle in the water and process an additional 30-45 seconds to combine. Transfer the mixture to a 9-inch tart pan with a removable bottom. Using your hands, firmly press the mixture to evenly cover the bottom and sides of the pan, and then prick the crust in a few places with a fork.
2. Place the tart pan on a cookie sheet and bake at 375 degrees for 5 minutes, place the nuts in the crust, and bake an additional 5-7 minutes or until fragrant. Remove the cookie sheet from the oven and set aside.
3. In a saucepan, combine the brown rice syrup, maple syrup, cinnamon, ginger, nutmeg, and salt. Simmer over low heat for 5 minutes, and then remove from the heat. In a food processor, process the flax seeds to a fine powder. Add the soy milk and remaining one tablespoon arrowroot, and process 30 seconds. Add the syrup mixture, vanilla, and almond extract, and process an additional one minute to combine.
4. Pour the syrup mixture over the nuts, return the cookie sheet to the oven, and bake an additional 20 minutes or until bubbly. Allow to cool completely on a rack before removing the tart from the pan. Serve with non-dairy frozen dessert or sorbet, or non-dairy whipped topping, if desired.

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