- 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.
Nutrition (per square)
- 3 g,
- 33 g,
- 16 g,
- 89 mg.
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.