Ingredients
- 1 blind-baked 9-inch shortcrust shell
- 200 ml Quebec maple syrup (dark, robust)
- 2 large eggs
- 60 g unsalted butter, melted
- 30 g flour
- 1 tsp vanilla
- pinch salt
- 180 g walnut halves
Method
- Preheat oven to 165°C.
- Whisk maple syrup, eggs, melted butter, flour, vanilla and salt until smooth.
- Scatter walnuts in the shell, pour filling over.
- Bake 35–40 min until set with slight jiggle in center.
- Cool fully before slicing.
Conversion and rationale
Original sweetener (classic version): 200 g brown sugar + 80 ml corn syrup
Conversion used: Replace both sugars with 200 ml dark maple syrup; add 30 g flour to compensate for added liquid; lower oven from 180°C to 165°C to prevent scorching.
Why Quebec maple syrup: Maple's caramel-woody notes echo toasted walnut better than refined sugar, and Quebec dark syrup delivers manganese and zinc while supporting a local supply chain.
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 →