This recipe for the featured maple syrup swirl (my submission for Culinarty: ORR) was born from a craving for something sweet a few nights ago. Leftover pâte sablée cried out for some lovin' from the dark depths of the freezer and as usual I had plenty of almonds on hand.
What I didn't have as I should have though was regular unsalted butter. I rummaged through the fridge and managed to find some soft butter - spreadable straight from the fridge; containing roughly 22% canola oil which acts as the softener due to its lower melting point. The addition of canola oil also acts to create a slightly more moist and tender crumb.
I added a little of this and a little of that then dumped it into a tart pan, chopped up some frozen pastry and sprinkled it on top, alternating with roughly sliced almonds and a drizzle of maple syrup. The results were wonderfully homely, something Rick Stein would be proud of, not to mention absolutely delicious served warm from the oven with a drizzle of single cream.
Maple Syrup Swirl
106 g soft spreadable butter (or 83 g unsalted butter and 23 g canola oil)Cream butter, sugar and salt in an electric mixer with the paddle attachment.
90 g castor sugar
3 g salt
120 g almond meal
35 g maple syrup
80 g self-raising flour
25 g soy milk
150 g pâte sablée, roughly chopped
30 g almonds, roughly sliced
14 g maple syrup, extra
Add eggs one by one and beat until thick.
Beat in almond meal.
Beat in maple syrup.
Fold through flour.
Fold through soy milk.
Pour batter into a 20cm fluted tart pan.
Sprinkle chopped pastry over the top in a swirl pattern.
Sprinkle sliced almonds over the top.
Drizzle maple syrup in between.
Bake at 180ºC for 25 minutes.