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Mix the flour, sugar and salt in a bowl.
Cut the butter into pieces and add
knead by hand into an even, crumbly mass.
Add water and vanilla paste (do not knead).
Divide the dough in half, flatten and cover and chill for approx. 1 hour.
Mix the cornflour with the water and agave syrup in a pan.
Add the sugar and bring to the boil while stirring.
Add the cranberries and raisins and grate the zest from the orange.
Cook over a medium heat for approx. 5 mins. until the berries are soft.
Roughly chop the pecan nuts and mix into the berries.
Chill the mixture a little.
Preheat the oven to 180 degrees.
Roll out the dough halves between two sheets of baking paper slightly larger than the tin. Place one half of the dough in the tin and press down a little.
Prick the base densely with a fork. Spread the berry mixture on top.
Use a knife to cut a face into the second half of the dough. Place the dough face loosely on the tin and press down firmly around the edges.
Beat the egg and brush the dough with it.
bake for approx. 45 min in the lower half.
