Roll out the pastry (paste) on a lightly
floured surface and use to line a greased 23 cm/9 in flan dish. Cover
with greaseproof (waxed) paper, fill with baking beans and bake blind
in a preheated oven at 190°C/375°F/gas mark 5 for 10 minutes. Remove
the paper and beans.
Arrange the pecans in an attractive pattern in the pastry case (pie
shell). Beat the eggs until light and frothy. Beat in the syrup, then
the sugar and continue beating until the sugar has dissolved. Add the
vanilla essence and salt and beat until smooth. Spoon the mixture into
the case and bake in the preheated oven for 10 minutes. Reduce the
oven temperature to 180°C/350°F/gas mark 4 and bake for a further 30
minutes until golden. Leave to cool and set before serving.