Preheat the oven to 350˚F. Line a 9-inch round springform pan with aluminum foil.
In a medium bowl, combine the flour, sugar and salt. Add the butter, and using your hands or a pastry cutter, combine the butter with the dry ingredients until a dough comes together and forms a ball. Press the dough into the base of the lined springform pan in an even layer. Cover with plastic wrap and transfer to the refrigerator to chill for 20 minutes.
While the base is chilling, in a medium saucepan, combine all of the ingredients for the filling except for the pecans. Bring to simmer over moderate heat, stirring with a wooden spoon occasionally to ensure the butter melts and the sugar dissolves. Once simmering, allow the sauce to bubble, undisturbed, for 3 minutes. Remove from the heat and stir in the pecans. Set aside.
Once the base has chilled, transfer it to the preheated oven and bake for 15 minutes or until it is just golden and starting to pull away from the edges. Remove from the oven and place on a wire rack to cool for 30 minutes.
Pour the filling over the cooled base and use a spatula to spread the pecans into an even layer. Return to the oven and bake for approximately 25 minutes, or until the filling has set and the pecans have darkened slightly. Remove from the oven and set on a wire rack to cool for 15 – 20 minutes. Release the spring on the pan, peel back the foil, and leave in the pan to cool completely, about 1 – 2 hours. Once cool, slice into wedges to serve.