Ingredients
- 1 tart shell
- 1 cup maple syrup
- 3 eggs
- 3 tbsp melted butter
- 1/4 tsp salt
- 1 tsp vanilla
- 1 1/2 cups walnuts
Method
- Whisk maple syrup, eggs, butter, salt and vanilla.
- Scatter walnuts in tart shell, pour filling over.
- Bake at 165°C 35–40 min until set with slight wobble.
- Cool fully before slicing.
Conversion and rationale
Original sweetener (classic version): 3/4 cup corn syrup + 1/2 cup brown sugar
Conversion used: Replace corn syrup and brown sugar with 1 cup maple syrup; reduce no other liquid; oven −15°C for gentle set.
Why Quebec maple syrup: Maple replaces industrial corn syrup entirely, adding regional character and antioxidants while cutting processed-sweetener use.
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 →