Maple Pecan Diamonds

Maple Pecan Diamonds

Yield:  2 dozen

A shortbread crust with a pecan and maple topping.  Very rich and elegant.

Pastry

1

cup

butter

8

ounces

225

grams

cup

light brown sugar

4

ounces

115

grams

2

cup

flour (plain)

10

ounces

285

grams

Topping

cup

butter

4

ounces

115

grams

cup

maple syrup

 

 

125

ml

cup

light brown sugar

3

ounces

100

grams

cup

heavy cream

 

 

85

ml

1

large

egg

 

 

 

 

cups

toasted pecans, coarsely chopped

12

ounces 

 340

grams

 

tsp

nutmeg 

 

 

1.2

ml

Line a jelly roll pan 7” x 11”[18 cm x 28 cm] with foil
Preheat oven to 350F [175C] and position rack in lower third of oven.

Pastry:

Beat the butter until creamy.  Add sugar and beat well.
Gradually add the flour and mix just until incorporated.
Pat the dough firmly into the pan.
Bake for 20 minutes, or until firm and set.

Topping:

In a medium saucepan, melt the butter.
Add the syrup, sugar and cream and bring to the boil, stirring occasionally.
Remove from heat.  Beating vigorously, add the egg to the maple mixture and blend well.
Stir in the pecans and nutmeg.
Scrape the topping over the crust as evenly as possible.
Bake for 25 minutes or until the filling is bubbly all over.
Transfer the pan to a wire rack and let the pastry cool completely.

When cool, lift out the pastry by the foil.
Lay on a flat surface and cut into diamonds or desired shapes.

Store in an airtight container at room temperature or wrap well and freeze.

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