Alison Roman’s caramelised maple tart
- Published: 24 May 23
- Updated: 25 Mar 24
“If you’ve ever wanted a pumpkin pie without pumpkin, may I suggest this one,” says Alison Roman. “Thanks to a deep, rich maple flavour and a respectful amount of cinnamon, it feels like a good stand in if pumpkin isn’t your favourite or in season.”
Recipe taken from Sweet Enough by Alison Roman (Hardie Grant, £28)
For another sweet fix from Alison, try her cult raspberry-ricotta cake.
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Serves 8 -
Hands-on time 30 min. Oven time 50-58 min
Nutrition
- Calories
- 507kcals
- Fat
- 35g (21g saturated)
- Protein
- 4.4g
- Carbohydrates
- 44g (22g sugars)
- Fibre
- 1g
- Salt
- 1.2g
delicious. tips
“Boiling maple syrup until it reduces so far that it starts to caramelise may seem a bit wild, but I know you’re going to appreciate the concentrated flavour without the tooth-aching sweetness. (Reducing the syrup concentrates the flavour and sugar content, so you need less of it in the filling),” says Alison.
“It might be a challenge to tell when it’s caramelised, given that it already starts off as an amber colour, but you will be able to smell it (the syrup begins to smell a little of caramel) and see the bubbles going from fast and furious to thick and luxuriously slow.”
The tart can be made up to 5 days in advance and kept wrapped in the fridge.