Ingredients
- 1 round of butter pastry (250 g)
- 6 ripe peaches, sliced
- 90 ml Quebec maple syrup
- 20 g cornstarch
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 20 g cold butter, cubed
- 1 egg (wash)
- 1 tbsp Quebec maple syrup (glaze)
Method
- Preheat oven to 200°C.
- Toss peaches with 90 ml maple syrup, cornstarch, vanilla and cinnamon.
- Pile fruit in center of pastry round, fold edges up rustically, dot with butter.
- Brush border with egg wash; bake 35 min until golden and bubbling.
- Brush warm fruit with 1 tbsp maple syrup for gloss.
Conversion and rationale
Original sweetener (classic version): 80 g sugar + 1 tbsp honey glaze
Conversion used: Replace sugar with 90 ml maple syrup and honey glaze with 1 tbsp syrup; raise cornstarch to 20 g to bind released juices; keep 200°C but watch edges as syrup browns faster.
Why Quebec maple syrup: Maple's toffee undertones amplify peach aromatics and offer a fully Quebec-sourced alternative to imported honey and cane sugar.
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 →