Roll out the pastry and use to line a 20
cm/8 in flan dish (pie pan) on a baking (cookie) sheet. Reserve 25 g/1
oz of the nuts for decoration and roughly chop the remainder.
Beat the butter and sugar until fluffy. Beat in the eggs one at a
time, beating well after each addition. Mix the syrup with the boiling
water and stir in with the nuts and vanilla essence. Turn into the
pastry case (pie shell) and bake in a preheated oven at
200°C/400°F/gas mark 6 for 15 minutes. Remove from the oven and
arrange the reserved pecans over. Reduce the heat to 180°C/350°F/gas
mark 4 and bake for a further 30 minutes or until deep golden brown
and set. Serve warm with cream or ice cream.