Ingredients
- 1 unbaked 23 cm pastry shell
- 180 ml maple syrup
- 250 ml heavy cream
- 2 large eggs
- 30 g unsalted butter
- 25 g all-purpose flour
- 1 tsp vanilla
- 1 pinch salt
Method
- Whisk maple syrup, cream, eggs, flour, vanilla, and salt until smooth.
- Pour into the pastry shell and dot with butter.
- Bake at 175 °C for 15 minutes, then reduce to 160 °C and bake 30 to 35 minutes more, until barely set.
- Cool completely before slicing so the maple custard firms.
Conversion and rationale
Original sweetener (classic version): 250 g brown sugar
Conversion used: Replace the brown sugar with 180 ml maple syrup; reduce the cream by about 60 ml and lower the main oven temperature by 15 °C to control browning and preserve a silky filling.
Why Quebec maple syrup: This is a direct Quebec tarte au sucre variation in which maple supplies the same caramel profile as brown sugar with more aromatic depth. It foregrounds a local staple rather than adding a novelty flavor.
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 →