Ingredients
- 1 blind-baked 9-inch sweet pastry shell
- 4 tbsp raspberry jam
- 150 g softened butter
- 140 ml Quebec maple syrup
- 150 g ground almonds
- 40 g flour
- 3 eggs
- 1 tsp almond extract
- 30 g flaked almonds
Method
- Preheat oven to 165°C.
- Spread jam over base of pastry shell.
- Beat butter and maple syrup, then mix in almonds, flour, eggs and extract.
- Spread frangipane over jam; scatter flaked almonds.
- Bake 35–40 min until golden and set.
- Cool before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g caster sugar
Conversion used: Substitute 150 g caster sugar with 140 ml maple syrup; add 40 g flour to firm the frangipane against added moisture; reduce oven from 180°C to 165°C to keep almonds from over-browning.
Why Quebec maple syrup: Maple deepens the almond-raspberry classic with caramel notes and lets a Quebec ingredient replace imported refined sugar with negligible change in texture.
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 →