1 cup all-purpose flour (120 grams)
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter , cold and cubed (75 grams)
For the filling:
3/4 cup unsalted butter , softened to room temperature (170 grams)
3/4 cup granulated sugar (150 grams)
1 large egg
2/3 cup pure maple syrup (205 grams)
1 cup all-purpose flour (120 grams)
1/2 cup half and half (125 ml)
Topping (optional): Powdered sugar , for sprinkling
Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper or greased foil. To make the crust, combine flour, sugar, and cinnamon in a bowl. Add butter and cut into dry ingredients with a fork or pastry blender. Press into the prepared pan and bake for 5-7 minutes until set, but before it starts to turn brown. In the bowl of a stand mixer fitted with a paddle attachments, or in a large bowl with a hand-held mixer, beat the butter and sugar on high until smooth and creamy, about 3 minutes. Add egg, followed by maple syrup. Add the flour in 2 additions, alternating with the half and half. Mixer may appear curdled, that's okay. Pour mixture on top of crust. Bake until the center is firm with gently shaken, about 35 minutes. For best results, cool completely before slicing (I even like to chill it in the fridge for a bit for nice clean slices). Dust with powdered sugar and serve. Store leftovers in the fridge for several days.