Ingredients
- Pastry: 250 g all-purpose flour, 125 g cold unsalted butter, 1/2 tsp salt, 70 ml ice water
- 120 g unsweetened raspberry purée
- 60 ml Québec maple syrup, divided
- 125 g almond flour
- 100 g melted unsalted butter
- 2 large eggs
- 60 g all-purpose flour
- 1 tsp almond extract
- 40 g sliced almonds
Method
- Chill the pastry 30 minutes, line the tart tin, and blind-bake at 190 °C for 15 minutes.
- Simmer raspberry purée with 30 ml maple syrup for 5 minutes, spread it in the shell, and cool briefly.
- Whisk almond flour, butter, eggs, flour, almond extract, and the remaining maple syrup; spread over the raspberry layer.
- Top with sliced almonds and bake at 175 °C for 35–40 minutes until golden.
Conversion and rationale
Original sweetener (classic version): 125 g caster sugar plus 120 g raspberry jam
Conversion used: Replace the almond filling sugar with 60 ml maple syrup and sweeten the traditional jam layer with 30 ml more; reduce no other liquid, but lower the oven by 15 °C.
Why Quebec maple syrup: Maple complements raspberry and almond without masking the tart's classic layered character. Unsweetened fruit purée keeps the conversion transparent and reduces dependence on commercial sugary jam.
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 →