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This is based off a recipe originally made in a 9"x13" pan. I cut it by a third to fit in a tiny pyrex baking dish (about 8"x5"). The parenthetical amounts will make the larger size.
CRUST:
2/3 c flour (2 c)
2 T powdered sugar (3/8 c)
1/4 c butter, softened (3/4 c)
1/4 t salt (1/2 t)
PECAN TOPPING:
2 T maple syrup (6 T or 3/8 c)
1 T brown sugar (3 T) (can up this if you like it sweeter)
2 T butter, softened (6 T)
1 egg (2-3 eggs)
1/2 t rum extract (1.5 t), optional
1 1/8 c pecans (3.5 c), chopped to your liking
Preheat oven to 350 F. Cut butter into other crust ingredients until crumbly. Press into appropriate pan (bottom and maybe 1/2" up sides) and bake for about 20 minutes or until the edges are starting to lightly brown.
Whisk together first 5 topping ingredients. Stir in pecans and pour over crust. Bake 20-30 minutes. (This was an experimental recipe in a tiny pan... that, full disclosure, I overbaked a bit because I was outside and didn't hear the timer... more work on timing is needed, and may be different if you make a larger batch. Also, my first try was a bit crumbly... so better to serve on a plate than expect to pick up and eat neatly out of hand.)
Here are amounts to make a 9”x9” pan:
Crust:
170 g flour (1.3 cups)
30 g powdered sugar (1/4 c)
1/2 c butter
1/3 t salt
Topping:
1/4 c maple syrup
2 T brown sugar
1/4 c butter
2 eggs
1 t rum extract
2.5 c pecans
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