Maple syrup, apple and raspberry tart

Preparation

1. Preheat oven to 190°C (370°F). Butter the tart tin well and place the shortcrust pastry on top.
2. Peel and trim the apples, cut into small cubes and place in the pastry shell. Cover with raspberries and set aside.
3. Heat maple syrup and butter. Dissolve cornstarch in 15% cream and pour into hot maple syrup. Continue cooking until thickened, stirring continuously with a whisk. Pour over fruit. Bake for 40 minutes.
4. Cool to room temperature before refrigerating. Cut into wedges and serve on its own or with vanilla ice cream.

If you like maple syrup pies, you'll love this one. The addition of fruit gives it a fresh taste. The texture is creamy, it's not very sweet and it's very fragrant. I was inspired by the recipe of Mme Perron, owner of the farm of the same name in St-Jacques. It's from her that I pick my strawberries and raspberries every summer.