Place flour, salt and cubed butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (you can achieve this by placing these ingredients into a food processor and pulsing a few times). Add the water, 1 tbsp at a time to bring the mixture into a ball of dough. Only knead enough to have a cohesive pastry that you can roll.
Flatten it out a bit and place it on a lightly floured surface. Roll it out into a circle approx 30x30cm (big enough to cover the bottom and sides of your tart tin and have some pastry overhanging).
Carefully line the tart tin with the pastry, making sure you get into the corners. Leave excess pastry overhanging the sides. Prick the bottom with a fork and place the tart tin in the fridge for 30 minutes to firm up.
Preheat the oven to 180°C Fan. Place a large sheet of baking parchment inside your tart and pour baking beans over to weight down the pastry. Blind bake for 15 minutes. Then remove the beans nad baking parchment and return to the oven for another 5 minutes.
Reduce the oven temperature to 160°C Fan. Mix together 1 tsp of brown sugar and 1 tsp of plain flour (other ingredients) and sprinkle the mixture onto the base of your baked tart case. Set it aside whilst you prepare the filling.
Place the butter and brown sugar in a large heatproof bowl.
Heat maple syrup and honey in a small saucepan for approx.5 minutes, until bubbling (kitchen thermometer should read 107 C). Pour the mixture onto the sugar and butter and whisk until the butter has melted, the set aside to cool down for 10 minutes.
In a separate bowl, whisk the eggs, brandy, vanilla paste and a pinch of salt. Slowly pour the cooled sugar mixture into the eggs, whisking continuously. Set aside.
Toast pecan halves in a large dry frying pan, until slightly browned and smelling nutty and toasty. Scatter them in the prepared shortcrust pastry case.
Carefully pour the filling over pecans. Using a spoon, submerge any pecans that poke out (although the filling may be too thin for them to stay down). Carefully transfer it into the oven and bake for 35-40 minutes. The edges will have puffed up and the middle will still be slightly jiggly.
Take the pencan pie out of the oven and leave to cool for at least 4 hours before serving. If you want to get a clean cut of a slice, put the pie in the fridge for an hour to firm up. We love it with some brandy We love it with some brandy whipped cream!