Ingredients
- 180 g unsalted butter, softened
- 110 ml Québec maple syrup
- 200 g almond flour
- 180 g all-purpose flour
- 1 large egg
- 1 tsp cinnamon
- 1 pinch ground cloves
- 1 pinch salt
- 250 g unsweetened raspberry preserves
- 30 g sliced almonds
Method
- Cream butter with maple syrup, then mix in egg, almond flour, flour, spices, and salt; chill the dough for 45 minutes.
- Press two-thirds into a 24 cm tart pan and spread with raspberry preserves.
- Roll the remaining dough, cut strips, and arrange a lattice over the filling; scatter with almonds.
- Bake at 165 °C for 40–45 minutes and cool completely before serving.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Use 110 ml maple syrup for 150 g sugar; add 25 g extra flour to absorb the syrup and chill thoroughly. Bake at 165 °C instead of 180 °C, reducing the oven by 15 °C.
Why Quebec maple syrup: Maple brings a warm woodsy note to the almond, cinnamon, and raspberry combination. The substitution keeps the historic Austrian tart recognizable while using a regional Québec product.
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 →