Ingredients
- 12 unbaked 7 cm pastry shells
- 90 g unsalted butter, melted
- 180 ml maple syrup
- 2 large eggs
- 1 tsp vanilla
- 1 tbsp cider vinegar
- 120 g raisins or chopped pecans
- 1 pinch salt
Method
- Arrange the pastry shells in a muffin tin and divide the raisins or pecans among them.
- Whisk melted butter, maple syrup, eggs, vanilla, vinegar, and salt until smooth.
- Pour the filling into the shells, leaving 5 mm headspace.
- Bake at 175 °C for 18 to 22 minutes, until the edges are set and the centers still wobble slightly; cool completely.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar
Conversion used: Replace the brown sugar with 180 ml maple syrup; omit the traditional extra corn syrup, keep the vinegar for balance, and bake at 175 °C instead of 190 °C to prevent rapid browning.
Why Quebec maple syrup: Maple preserves the soft, glossy butter-tart filling while adding woodsy depth to raisins or pecans. It is a natural regional variation on a firmly established Canadian pastry.
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 →