Ingredients
- 12 small unsweetened tart shells
- 180 ml Quebec maple syrup
- 60 g butter, melted
- 1 egg
- 15 ml cider vinegar
- 2 g salt
- 90 g raisins or chopped walnuts
Method
- Heat oven to 190°C.
- Whisk maple syrup, melted butter, egg, vinegar and salt until smooth.
- Divide raisins or walnuts among tart shells and pour in the maple filling.
- Bake 15–18 minutes until the edges are set and centres remain slightly soft.
- Cool fully in the tin before removing.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar
Conversion used: Replace 200 g brown sugar with 180 ml maple syrup; omit 30 ml of the usual water or cream; bake at 190°C, about 15°C below a typical 205°C oven.
Why Quebec maple syrup: Maple butter tarts are a natural Canadian variation of the historic butter tart. Maple gives a deeper, less sharp sweetness while retaining the classic soft filling.
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 →