Pecan pie

Sieve the flour into a mixing bowl and add the butter, cut into pieces. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the water until it comes to a soft dough. Wrap in cling film and chill for 15 minutes.

Preheat the oven to 190°C (170°C fan, gas mark 5) and prepare a 20cm fluted loose bottom tin.

Roll out the pastry on a lightly floured worksurface to a circle large enough to cover the flan tin.  Drape the pastry over the rolling pin and use to line the tart tin. Trim the edges with a knife.  Chill for half an hour in the fridge.

Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.

Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden.

To make  the filling: heat the syrup, butter, sugar, vanilla and a pinch of salt in a saucepan. Bring to the boil and cook for 1 minute, pour into a bowl to help it cool quickly, stir in the pecans and allow to cool for at least 15 minutes.

Mix the cooled syrup with the eggs. Pour into the pastry case and put in the oven. Cook for about 30-40 minutes, or until the filling is  just set in the middle (it will continue to cook as it cools down). Leave to cool completely before serving.