Years ago, while playing tourist with a relative visiting from Italy, I was asked what dessert is quintessentially Canadian. The first confection that came to mind was the flaky pastry shell filled with the rich, semi-solid, brown sugar centre, known as the butter tart. It is a highly revered staple of Canadian bakeries, and the perfect treat celebrate our National Holiday.
While the first recorded recipe for the butter tart was published in 1900, its ancestry dates back hundreds of years, with multiple theories on its origins. The most recognized claim is that the recipe arrived in Canada with the filles du roi, (the King’s Daughters), who were young French women sent to Quebec in the 17th century. It is said that the butter tart is a descendant of the French tarte au sucre (sugar pie), that was adapted using the ingredients they had at hand, maple syrup, butter and dried fruit.
While a debate exists on their exact entry the country, the greater divide lies in the ingredient list. Recipes for the butter tart vary according to the families baking them creating differences in the firmness of the pastry and consistency of the filling. The traditional elements of a butter tart are butter, sugar and eggs in a pastry shell. It is the raisin-or-no-raisin question provokes the most polarizing debate (for the record, I’m team sans raisins). Over the years the components have included simply additions such as walnuts or pecans, to more exotic flavours and ingredients such as maple, bacon, pumpkin spice, chili, salted caramel and Nutella and peanut butter. They’ve even inspired other desserts such as butter tart cupcakes, cookies, waffles and ice-cream.
Whether you’re a butter tart purist or not, there is no debating the fact that they are an integral part of Canadian cuisine and even objects of cultural pride which is evidenced by the many butter tart festivals and competitions that exist across Ontario alone. The largest and most recognized is “Ontario’s Best Butter Tart Festival” in Midland, Ontario. This annual event draws upwards of 60,000 people in one day and attracts bakers from across Ontario to its contest portion. The festival sells over 300,000 butter tarts and was commemorated with a postage stamp in 2019 as part of Canada Post’s “Sweet Canada” series. The butter tart’s other claim to fame is being referenced in the lyrics of Canadian alternative rock band Len 1999 international hit “Steal My Sunshine”.
You’d butter believe this ooey-gooey treat holds a place as the quintessential bite of Canadiana for me. Happy Canada Day and Buon Appetito!
Classic Butter Tart Recipe
Ingredients:
- 24 Tart shells uncooked, homemade or store bought
- 2/3 Cup Butter softened
- 2 Cups Light Brown sugar
- 2 Large Eggs
- 1/4 Cup Milk
- 2 tsp Vanilla
Instructions:
Pre-heat oven to 375°F.
If making your own pastry, roll and cut your pastry into rounds with a 3.5 inch cutter, or the lid of a wide mouth mason jar. Lightly spray 2 12-cup muffin tins with non-stick spray and gently press the shells into the muffin tins.
In a medium size bowl, beat the butter and sugar together, then beat in the eggs, milk and vanilla until smooth.
Spoon filling into each of the shells, filling to 2/3 full.
Bake for 25 minutes, or until golden brown.
Allow to cool in the muffin tin, then remove and store in an airtight container.
