Ingredients
- 12 unbaked tart shells
- 3/4 cup Quebec maple syrup
- 1/4 cup butter, melted
- 2 eggs
- 2 tbsp flour
- 1 tsp vanilla
- 1/2 cup raisins or walnuts
- pinch salt
Method
- Preheat oven to 190°C.
- Whisk maple syrup, butter, eggs, flour, vanilla and salt.
- Distribute raisins in shells; fill 3/4 with mixture.
- Bake 15–18 min until bubbling and set at edges.
- Cool in tin 10 min before removing.
Conversion and rationale
Original sweetener (classic version): 1/2 cup brown sugar + 1/2 cup corn syrup
Conversion used: Replace brown sugar and corn syrup with 3/4 cup maple syrup; add 2 tbsp flour to bind runny filling.
Why Quebec maple syrup: An all-maple butter tart is a purely Canadian expression, cutting corn syrup entirely while intensifying the signature caramel flavor.
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 →