![]() The two competing associations have since resolved their dispute, called "The Butter Tart Wars" by Canadian Living, through the mutual agreement to modify "The Butter Tart Tour" to "Kawarthas Northumberland Butter Tart Tour". This cultural and community connection with the tart has spawned butter tart themed tourism such as the Butter Tart festival at Muskoka Lakes, Ontario, the trademarked "Butter Tart Trail" at Wellington North, Ontario, and the "Butter Tart Tour" in Kawarthas Northumberland, Ontario. In France, they are related to the much more common tarte à la frangipane, that differs from the basic Canadian recipe only by the addition of ground almonds.īutter tarts are an integral part of Central Canadian cuisine and are objects of cultural pride of many communities across Ontario and other provinces in central Canada. Similar tarts are made in Scotland, where they are often referred to as Ecclefechan butter tarts from the town of Ecclefechan. The food was an integral part of early Canadian cuisine and often viewed as a source of pride. Another early publication of a butter tart recipe was found in a 1915 pie cookbook. The original cookbook and recipe is housed at the Simcoe County Archives. Mary Ethel MacLeod submitted the recipe for a butter tart filling. The earliest published Canadian recipe is from Barrie, Ontario, dating back to 1900 and can be found in The Women's Auxiliary of the Royal Victoria Hospital Cookbook, to which a Mrs. Treacle tart: which is an English pastry made with golden syrup or treacle.Shoofly pie: which is made with molasses and comes from the Pennsylvania Dutch community,.Backwoods Pie: which is found in the Maritimes and western Canada and made with corn syrup,.Pecan pie: which possibly came north from the southern United States ,. ![]() Sugar pie ( tarte au sucre): which possibly came with the arrival of the " King's Daughters" in Quebec during the 1600s, where the imported brides used maple syrup, butter and dried fruit to make a possible precursor to modern examples of the butter tart,.Border tart: a similar pie including dried fruit from the Anglo-Scottish border country,.The butter tart is a derivative of one or more of the following: It is primarily eaten in and associated with the English-speaking provinces of Canada. History īutter tarts were common in pioneer Canadian cooking, and they remain a characteristic pastry of Canada, considered a recipe of genuinely Canadian origin. Examples such as maple, bacon, pumpkin, chili, and salted caramel cardamom flavours have been made for competitions. More exotic flavours are also produced by some bakers. ![]() ![]() As an iconic Canadian food and one of the most popular desserts in the country, the raisin-or-no-raisin question can provoke polarizing debate. Often raisins, walnuts, or pecans are added to the traditional butter tart, although the acceptability of such additions is a matter of national debate. The butter tart is different from pecan pie in that it has a "runnier" filling due to the omission of corn starch. The butter tart is different from the sugar pie given the lack of flour in the filling. Traditionally, the English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the French-Canadian sugar pie, or the base of the U.S. Because of this, the appearance and physical characteristics of the butter tart – the firmness of its pastry, or the consistency of its filling – also vary. Recipes for the butter tart vary according to the families baking them. The butter tart should not be confused with butter pie (a savoury pie from the Preston area of Lancashire, England) or with bread and butter pudding. The sweet tart consists of a filling of butter, sugar, syrup, and egg, baked in a pastry shell until the filling is semi-solid with a crunchy top. A butter tart ( French: tarte au beurre) is a type of small pastry tart highly regarded in Canadian cuisine.
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