Ingredients
- 1 unbaked tart shell
- 120 g butter
- 120 ml Québec maple syrup
- 2 eggs
- 120 g ground almonds
- 1 tbsp flour
- 3 pears, halved and sliced
Method
- Cream butter with maple syrup; beat in eggs.
- Fold in ground almonds and flour.
- Spread frangipane in shell; fan pear slices on top.
- Bake at 165°C for 45 min until golden and firm.
- Cool before serving.
Conversion and rationale
Original sweetener (classic version): 120 g sugar
Conversion used: Replace 120 g sugar with 120 ml maple syrup; add 1 tbsp flour to firm the wetter batter; oven 180°C→165°C.
Why Quebec maple syrup: Maple complements almond and pear elegantly, adding subtle caramel notes and supporting Québec's local sugar industry.
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 →