Ingredients
- 12 tart shells
- 150 ml Québec maple syrup
- 50 g melted butter
- 1 egg
- 1 tsp vanilla
- pinch salt
- 60 g raisins (optional)
Method
- Whisk maple syrup, butter, egg, vanilla and salt.
- Divide raisins among shells, fill two-thirds with mixture.
- Bake at 175°C for 18–20 min until bubbling and set at edges.
- Cool in tins to firm the filling.
Conversion and rationale
Original sweetener (classic version): 120 g brown sugar + 60 ml corn syrup
Conversion used: Brown sugar and corn syrup → 150 ml maple syrup; no extra liquid; oven 190°C→175°C so tarts set without boiling over.
Why Quebec maple syrup: A fully maple butter tart is a Québec-Canadian classic, offering richer flavor and local sourcing versus corn-syrup versions.
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 →