Maple Syrup Swirl

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.

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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.

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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.

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Maple Syrup Swirl

106 g soft spreadable butter (or 83 g unsalted butter and 23 g canola oil)
90 g castor sugar
3 g salt
2 eggs
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

Cream butter, sugar and salt in an electric mixer with the paddle attachment.
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.