To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture.resembles breadcrumbs.
With a fork, lightly mix in enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough to fit; a 10-inch (25-cm) flan tin with a removable bottom.
Place dough in tin without stretching.
Do not pierce pastry shell.
Bake blind 10 to 12 minutes or until golden.
Do not turn off oven.
To make filling, beat eggs lightly in a medium bowl.
Add molasses and syrup; beat well.
Melt butter; cool slightly.
Stir flour and butter into egg mixture.
Fold in vanilla, salt and nuts.
Pour nut filling into pastry shell.
Bake 25 to 30 minutes.
Cool slightly in tin before transferring to a rack to cool completely