Ingredients
- 1 sheet shortcrust pastry
- 150 g raisins
- 100 g currants
- 100 g dried cranberries
- 1 tart apple, finely diced
- 120 ml Québec maple syrup
- 60 ml brandy or orange juice
- 30 g unsalted butter
- 1 tbsp lemon juice
- 1 tsp grated orange zest
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
Method
- Simmer raisins, currants, cranberries, apple, maple syrup, brandy, butter, lemon juice, zest, spices, and salt for 15 minutes; cool.
- Heat the oven to 175 °C and line a 23 cm tart pan with the pastry.
- Fill with the cooled maple mincemeat and cover with pastry strips or a pastry lid.
- Bake for 40–45 minutes, until golden; cool before serving.
Conversion and rationale
Original sweetener (classic version): 150 g brown sugar
Conversion used: Replace 150 g brown sugar with 120 ml maple syrup; reduce the brandy or juice from 90 to 60 ml; bake at 175 °C instead of 190 °C (−15 °C).
Why Quebec maple syrup: Maple balances the tart fruit and spices with a rounded caramel finish. The variation preserves the old-fashioned festive filling while emphasizing a local 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 →