Ingredients
- Pastry: 315 g all-purpose flour, 170 g cold unsalted butter, 1/2 tsp salt, 90 ml ice water
- 450 g strawberries, hulled and halved
- 450 g rhubarb, sliced
- 170 ml Québec maple syrup
- 45 g quick-cooking tapioca
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1 egg, beaten, for brushing
Method
- Prepare and chill the pastry for 30 minutes.
- Combine strawberries, rhubarb, maple syrup, tapioca, lemon juice, and cinnamon; stand 15 minutes.
- Fill the pastry shell, cover with a vented top crust, and brush with egg.
- Bake at 205 °C for 20 minutes, then 180 °C for 40 minutes until the juices thicken; cool fully.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar
Conversion used: Replace 200 g sugar with 170 ml maple syrup; use 45 g tapioca to absorb its liquid and lower the standard 220/195 °C baking temperatures by 15 °C.
Why Quebec maple syrup: Maple rounds rhubarb's acidity and complements ripe strawberries. The result keeps the classic sweet-tart balance while using a local Canadian sweetener.
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 →