Mix together the flour, icing sugar, water and 4 oz of the melted butter. (You should kneed together for a good mix). Divide between 6 x 10 cm flan tins or small bun tins and press up the edges (prick lightly with a fork to reduce the amount the centre rises) Place on a baking tray and blind bake in a preheated oven at 190C/375F/gas mark -20ºC or 10 to 15 mins (until golden brown) Remove and divide the chopped pecans between the pastry cases. Whisk the eggs, then stir in the sugar, syrup and remaining 1 oz melted butter. Beat well and spoon into the pastry cases, filling almost to the top. (this makes probably 50% TOO much mixture for me) Return to the oven for 25 to 30 minutes, until set and golden. Serve hot or cold with cream, creme fraishe or ice cream. Time: about an hour and a quarter for one batch.