Make the pastry: In a large bowl, rub the cold butter cubes into the flour using your fingertips until the mixture resembles coarse, pale breadcrumbs. You should still see small flecks of butter. Add the egg yolk and 2 tablespoons of ice-cold water. Bring together with your hands until a dough forms. If it feels dry, add the remaining water. Wrap in cling film and chill for 30 minutes.

Pre-bake the case: On a lightly floured surface, roll the chilled dough out to a circle about 3mm thick. Carefully line a 23cm fluted tart tin, pressing the pastry into the edges. Prick the base all over with a fork. Line with parchment and fill with baking beans. Bake at 190°C (170°C fan) for 15 minutes, then remove the beans and parchment and bake for another 5 minutes, or until the base looks dry and is a pale biscuit colour. Set aside to cool slightly.

Toast the pecans: Spread the pecan halves on a baking tray and toast in the oven for 5-7 minutes, until they smell wonderfully nutty and have deepened in colour. Keep a close eye on them – they burn quickly. Let them cool.

Whisk the filling: In a large jug or bowl, whisk the eggs until they are frothy and pale. Add the brown sugar, golden syrup, melted butter, vanilla, and salt. Whisk until completely smooth and glossy. The mixture will smell intensely of butter and caramel.

Assemble the pie: Arrange the toasted pecans in the pre-baked pastry case. They can be snug, but try not to pile them too high. Slowly pour the filling over the nuts, allowing it to settle into all the gaps. The pecans will float slightly – that's perfect.

Bake to perfection: Place the pie on a baking tray and bake at 180°C (160°C fan) for 45-55 minutes. The pie is ready when the edges are set and the centre has a very slight wobble, like a gentle jiggle. The top should be a deep, burnished gold. If the pastry edges start to brown too quickly, cover them with foil or a pie shield.

Cool completely: Transfer the pie to a wire rack and let it cool for at least 2 hours. This is essential – the filling needs to set fully. As it cools, you'll hear a faint crackling sound, and the surface will become beautifully smooth.