For the pastry, sift together the
flour, sugar, baking powder and salt. Add the butter and rub in until
the mixture resembles coarse bread crumbs.
Blend the egg yolk and whipping cream,
then stir into the flour mixture.
Form the pastry into a ball, then roll
out and use to line a 23cm dish. Flute the edge and chill for 20
minutes.
Preheat a baking sheet in the oven to
200oC/400oF/Gas 6. Lightly whisk the eggs and
salt. Mix in the sugar, syrup, lemon juice and butter. Stir in the
chopped nuts.
Pour into the pastry case and arrange
the pecan nut halves in concentric circles on top.
Bake on the baking sheet for 10
minutes. Reduce the heat to 160oC/325oF/Gas 3 and
bake for 25 minutes more.