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Photo, Roberto Caruso.
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 tsp salt
1 cup cold unsalted butter, cubed
1 cup brown sugar
2 eggs
1/2 cup 35% cream
1/3 cup maple syrup
1 tbsp unsalted butter, melted
POSITION rack in bottom third of oven. Preheat oven to 350F. Lightly oil an 8 × 8-in. baking dish, then line with overhanging parchment.
WHIRL flour with granulated sugar and salt in a food processor until combined. Add cubed butter and continue whirling until a ball forms, 1 min. Press dough firmly into an even layer in prepared dish.
WHISK brown sugar with eggs in a large bowl. Stir in cream, maple syrup and melted butter. Pour over dough.
BAKE in bottom third of oven until filling is puffed, about 1 hour. Transfer to a rack to cool completely, about 2 hours.
Calories 280, Protein 3g, Carbohydrates 33g, Fat 16g, Sodium 89mg.
A lesson on butter Cold butter is ideal for baked goods that should be crisp. Butter that's straight from the fridge doesn't get fully incorporated into a batter; instead it gets broken down into small pieces throughout your dough. Since butter is about 18% water, steam is released in those pockets during baking, which helps create flaky layers. Use it in: scones, pie crust, biscuits and crispy cookies.