Maple Syrup and Pecan Squares

Preparation time 40 minutes

Total time: 2 hours 45 minutes

Serves 9

Ingredients

75 g (3/4 cup) pecans, coarsely chopped (see Chef’s tip)
50 g (1/2 cup) quick-cooking oats
40 g (1/4 cup) unbleached all-purpose flour
1 ml (1/4 tsp) salt
115 g (1/2 cup) unsalted butter, diced and softened
70 g (1/3 cup) brown sugar
1 egg, at room temperature

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with a strip of parchment paper, letting it hang over two sides.
In a food processor, blend the pecans and oats into a coarse powder. Transfer to a bowl. Add the flour and salt to the bowl. Mix well.
In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and mix well. With the machine running on low speed or with a wooden spoon, stir in the pecan mixture. Spread the mixture out evenly in the prepared pan. Press into an even layer with your fingertips.
Bake for 18 to 20 minutes or until the edges of the crust are golden.

Meanwhile, in another bowl, whisk the 35% cream and egg with an electric mixer. Add the cornstarch and mix well. Whisk in the maple syrup until smooth.
Remove the pan from the oven. Pour the filling over the crust. Sprinkle with the pecans. Continue to bake for 45 to 50 minutes or until the filling is set and golden. Let cool for 1 hour on a wire rack.
Unmould on a work surface. Cut into 9 squares. Sprinkle with fleur de sel. Serve the squares warm or cold.

The flavours of the pecans and maple syrup complement each other perfectly.

When ready to serve, add a touch of fleur de sel to really enhance the flavours of this dessert.