Butter tart

Butter tart is a type of pastry that is considered a classic dessert in Canadian cuisine. It is a small, individual tart consisting of a filling of butter, sugar, and eggs in a pastry shell, often with the addition of raisins or pecans. The tart is baked until the filling is semi-solid with a crunchy top.

History

The origins of the butter tart are linked to the pioneers of the Canadian nation in the 19th century. The earliest known recipe for the butter tart was found in a cookbook dated 1900, from Barrie, Ontario. The recipe has evolved over time, with variations including the addition of maple syrup, walnuts, or other ingredients.

Preparation

The preparation of a butter tart involves making a pastry shell, usually from a mixture of flour, butter, and water. The filling is made by combining butter, sugar, and eggs, and sometimes additional ingredients such as raisins or pecans. The filling is poured into the pastry shell and the tart is baked until the filling is semi-solid.

Variations

There are many variations of the butter tart in Canadian cuisine. Some variations include the addition of maple syrup, which gives the tart a distinctively Canadian flavor. Other variations include the addition of walnuts, pecans, or other nuts. Some recipes also include vinegar or lemon juice to balance the sweetness of the tart.

Cultural significance

The butter tart is considered a quintessential part of Canadian cuisine and is often served at special occasions and holidays. It is also a popular item at bake sales and community events. In Ontario, there is an annual "Butter Tart Festival" where bakers from across the province compete to make the best butter tart.

See also

• List of Canadian desserts
• List of pastries

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