Knead the flour, 175 g margarine or butter in pieces, 3 tablespoons water and salt until smooth. Wrap the dough in foil and put it in the fridge for approx.
Then roll out the dough in a round shape (approx. 30 cm in diameter) on baking paper and place in the greased dish (approx. 26 cm). Peel off the baking paper, press the dough firmly on the edge and fold the excess dough inwards and press on. Prick the bottom several times.
Mix 100 g soft margarine or butter, sugar and vanilla sugar for approx. 5 minutes until creamy. Stir in eggs one by one, stir in syrup. Roughly chop 175 g pecans and fold in. Fill the nut mass into the mold. Scatter 75 g of undamaged pecan kernels on the tart.
Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) on the lower rail for about 45 minutes. (If the filling gets too dark, cover with aluminum foil or slide a baking sheet over the tart.
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