Maple Pecan Diamonds

Yield: 2 ½ dozen

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

Pastry

1

cup

butter

8

ounces

225

grams

½

cup

light brown sugar

4

ounces

115

grams

2

cup

flour (plain)

10

ounces

285

grams

Topping

½

cup

butter

4

ounces

115

grams

½

cup

maple syrup

125

ml

½

cup

light brown sugar

3½

ounces

100

grams

⅓

cup

heavy cream

85

ml

1

large

egg

3

cups

toasted pecans, coarsely chopped

12

ounces

340

grams

¼

tsp

nutmeg

1.2

ml

Line a jelly roll pan 7” x 11”[18 cm x 28 cm] with foil
Preheat oven to 350°F [175°C] 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.

If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.