To make the pastry, cream the butter and icing sugar together until smooth. Add the egg and flour and mix to combine. Bring the pastry together in a ball with your hands. Wrap in clingfilm and chill in the refrigerator for 30-60 minutes. Roll out the dough and use it to line a 30cm diameter loose-bottomed flan tin. Refrigerate for 20 minutes.
Preheat oven to 200ºC/Gas Mark 6.
Line the pastry case with nonstick baking paper, fill with baking beans and bake blind for 15 minutes. Remove the paper and beans and return to the oven for a further five minutes. Remove the pastry case and reduce the heat to 150°C/Gas Mark 2.
Meanwhile, make the filling. Whisk the eggs in a bowl then whisk in the sugar, golden syrup, salt, melted butter, cloves, nutmeg, vanilla extract and flour. Stir in the chopped pecans. Pour into the pastry case and arrange the whole pecans on top.
Bake in the oven for 30 minutes or until just set. Serve with crème fraîche sprinkled with a little nutmeg.