Ingredients
- 200 g flour
- 100 g butter
- 50 ml Quebec maple syrup
- 1 yolk
- pinch salt
- 30 ml cold water
- 125 g soft butter
- 125 g almond flour
- 2 eggs
- 120 ml Quebec maple syrup
- 20 ml rum
- 4 poached pear halves
- 30 g sliced almonds
Method
- Rub flour, butter, salt; bind with yolk, 50 ml syrup, water; chill 30 min.
- Line a 24 cm tart tin, dock, chill.
- Cream butter with 120 ml syrup; beat in eggs, almond flour, rum.
- Spread frangipane, fan pears on top, scatter almonds.
- Bake 40 min at 165 °C until set and golden.
Conversion and rationale
Original sweetener (classic version): 50 g sugar in pastry + 120 g sugar in frangipane
Conversion used: Replace pastry sugar with 50 ml syrup (omit 20 ml water); frangipane sugar with 120 ml syrup; drop oven from 180 to 165 °C.
Why Quebec maple syrup: Maple echoes pear's honeyed floral tones while adding calcium and potassium and shortening the sweetener supply chain within Quebec.
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 →