Ingredients
- 1 chilled pastry dough circle
- 3 ripe pears, thinly sliced
- 1/3 cup Quebec maple syrup
- 1 tbsp cornstarch
- 1 tbsp melted butter
Method
- Toss pear slices with maple syrup and cornstarch.
- Arrange pears in the center of the dough, leaving a 2-inch border.
- Fold the edges of the dough over the pears.
- Brush edges with butter and bake at 190°C (375°F) for 25-30 minutes.
Conversion and rationale
Original sweetener (classic version): 1/4 cup granulated sugar
Conversion used: Replaced sugar with 1/3 cup maple syrup; added cornstarch to bind the syrup moisture.
Why Quebec maple syrup: The floral notes of pears pair perfectly with the amber tones of maple syrup.
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 →