To make the crust, using a stand mixer on low speed combine salt with all-purpose flour. Again, with mixer on low, add chopped butter gradually until mixture resembles coarse breadcrumbs. Add egg and water and mix on a low to medium speed until dough comes together in a ball. Flatten ball of dough into a disk shape and wrap with film. Refrigerate until ready to use.

When rolling out dough, dust work surface with white rice flour. Sprinkle rice flour on disk of dough and roll out to fit a 9-inch pie or tart pan. Place rolled dough in pan and press evenly on bottom and sides of pan. Even up the top edge. Refrigerate the dough (to prevent it from shrinking) prior to partial baking. Bake the tart crust at 325° for 15 minutes until a pale golden color. Allow the crust to cool before filling.

To make the yogurt filling, combine yogurt and maple syrup in a clean mixing bowl and mix until well combined. (We suggest an electric mixer or use a stand mixer). Add eggs, vanilla extract, and lemon zest and mix on low speed until thoroughly combined. Pour filling into the cooled tart crust.

Bake at 350° for 30-35 minutes or until the filling is just set. Cool on a wire rack until cool, approximately 2 hours. Place in refrigerator for 3 hours before serving.

To make Caramelized Pecan topping, combine pecans, maple syrup, salt, and pumpkin pie spice in a small pan over a low heat. Stir to combine. Heat until mixture is bubbling and the syrup begins to evaporate. Stir constantly to avoid burning the nuts. Remove from heat and transfer coated nuts to parchment paper to cool. Sprinkle caramelized nuts over cooled tart before serving or as optional for guests who may need to avoid nuts.

*Labneh can be purchased in many stores or can be made at home by straining yogurt to remove some of the liquid whey. The result is a thickened yogurt that is similar to Greek yogurts.