1 cup (250 ml) unbleached all-purpose flour

1/2 cup (125 ml) sugar

3/4 cup (180 ml) semi-salted butter, softened (see note)

1/2 cup (125 ml) maple syrup

2 tablespoons (30 ml) 35% cream

1 1/4 cups (310 ml) pecans, toasted and chopped

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) square pan with parchment paper, letting it hang over both sides. Butter the other two sides. Set aside.

In a bowl, combine flour and 60 ml (¼ cup) of sugar. Add 90 ml (6 tablespoons) of butter and combine with an electric mixer until texture is grainy. Press onto bottom of the pan. Bake for about 20 minutes or until edges are lightly browned.

Meanwhile, in a saucepan, bring syrup, cream, and pecans to a boil with remaining butter and sugar and stir. Simmer for 2 minutes. Pour into pan over warm crust and bake for 20 minutes. Let cool. Run a thin blade around pastry and let cool completely. Remove from pan and cut into 36 squares. Store in an airtight container at room temperature for up to 2 weeks or freeze.

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