Ingredients
- 1 unsweetened 23 cm tart crust
- 3 firm apples, thinly sliced
- 125 ml Quebec maple syrup
- 2 eggs
- 180 ml whole milk
- 100 ml 35% cream
- 10 ml vanilla
- 2 g cinnamon
- 1 g salt
Method
- Heat oven to 175°C.
- Arrange apple slices in the tart crust.
- Whisk maple syrup, eggs, milk, cream, vanilla, cinnamon and salt.
- Pour custard over apples and bake 35–40 minutes until lightly browned and set.
- Cool 30 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace 150 g sugar with 125 ml maple syrup; reduce milk from 225 ml to 180 ml; bake at 175°C, about 15°C below a typical 190°C custard-tart oven.
Why Quebec maple syrup: Alsatian fruit custard tarts are traditional sweet quiches, and maple fits their dairy-rich custard naturally. Its flavour adds complexity while reducing dependence on imported refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →