Ingredients
- 12 unbaked pastry shells
- 75 g unsalted butter, melted
- 180 ml Québec maple syrup
- 2 large eggs
- 5 ml cider vinegar
- 5 ml vanilla extract
- 120 g raisins or chopped walnuts
Method
- Heat the oven to 190 °C and arrange the pastry shells in a muffin tin.
- Whisk melted butter, maple syrup, eggs, vinegar and vanilla until smooth.
- Divide the raisins or walnuts among the shells and pour in the maple filling.
- Bake 18–22 minutes, until the edges are set and the centers still tremble slightly.
- Cool completely before removing the tarts.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar or corn syrup
Conversion used: Replace 200 g brown sugar or an equal volume of corn syrup with 180 ml maple syrup; reduce any original added water or cream by 30 ml; bake at 15 °C below the customary 205 °C to prevent overbrowning.
Why Quebec maple syrup: Maple supplies the buttery caramel character expected in a butter tart while adding a distinctly Canadian identity. The slight acidity keeps the filling from becoming cloying.
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 →