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To make the flaky pastry: Place the flour, butter, sugar and salt in the bowl of a food processor. Pulse a few times, until it is the consistency of fine breadcrumbs, then add the vinegar and water. Continue to pulse for a few seconds, then transfer to a work surface. Shape into a ball and flatten into a disk, cover in plastic wrap and set aside in the fridge for 1 hour (or up to 3 days). Preheat the oven to 400°F/200°C. When ready to roll out, allow the pastry to rest at room temperature for 30 minutes (if it has been in the fridge for more than a few hours) and place on a lightly floured work surface. Roll out the dough to about 1/8 inch/3 mm thick and cut out eight circles, 5 1/2 inches/14 cm wide. Reroll the dough, if necessary, to get eight circles. Transfer one circle at a time to the 3 1/2-inch/9-cm-wide and 1-inch/3-cm-deep fluted tart pans and gently press the pastry into the corners of the pan; you want it to fit snugly and for there to be a decent amount of pastry hanging over the edge of the pan, as the pastry can shrink a little when baked. Place in the fridge for 30 minutes to rest. Line the pastry shells in the pans with parchment paper or paper liners and fill with rice or dried beans. Bake for 18 minutes, until the pastry is golden brown at the edges. Remove the rice and paper and bake for another 8 minutes, or until the shell is golden brown. Remove from the oven and set aside to cool completely on the baking sheet. Once cool, trim the shell (so that it can be removed from the pans) and set aside until ready to fill. Line a rimmed baking sheet with parchment paper and set aside. To make the candied pecans: Combine the maple syrup, corn syrup and granulated sugar in a small saucepan and place over a low heat. Stir gently until the sugar has melted, then add the pecans and salt. Stir so that the nuts are coated in the syrup, then tip the nuts onto the lined baking sheet. Place in the oven for about 8 minutes, or until the syrup is bubbling around the
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
French patisserie encyclopedia — 210 recipes with step-by-step photos
Achievable elevated desserts — laminated doughs, cakes, custards
Tapered rolling pin for pastry work, lamination
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
French patisserie encyclopedia — 210 recipes with step-by-step photos
Achievable elevated desserts — laminated doughs, cakes, custards
Tapered rolling pin for pastry work, lamination