A few months ago while in my culinary program I was speaking to two of the other student, both of which were born in columbia and we began to have a conversation about what would be the national food of Canada, the chef instructor and I began to list foods such as poutine, peameal bacon, and even maple syrup.
Looking through my cookbooks and my own personal recipes I had a lightbulb moment a few days later though, butter tarts. How could I have forgotten this delicious treat and it’s connection to this country? There are so many facts in the history of the butter tart that makes it first place and most lovef as a national food such as;
- There are multiple events in the country that star this pastry including 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
- The first published recipe for a butter tart was in 1900 from Barrie, Ontario and can be seen in The Women’s Auxiliary of the Royal Victoria Hospital Cookbook
- Butter tarts are most popular in the provinces of Ontario and Nova Scotia
- Culinary historians trace its creation back to , the hundreds of young women sent from France to populate Quebec in the late 17 century
- At the 2017 edition of Ontario Butter Tart festival in June, 50,000 visitors consumed more than 160,000 butter tarts Butter Tart Bars
- 1 3/4
- 1/4 cup
- Grease a 9×13 pan and line with parchment paper
- Preheat oven to 350 degrees Fahrenheit
- Mix together flour and sugar and then cut in the butter into the flour until it resembles a crumb mixture.
- Press the crumb mixture into the bottom of the baking pan and bake 20 to 30 minutes (until the edges just start to brown)
- 4 large eggs
- 1/2 cup maple syrup
- Mix together the flour and brow sugar really well. Whisk in the eggs, and vanilla extract and then finally the corn and maple syrup and whisk well.
- Let the mixture sit for 15 minutes while the bottom layer bakes (it will dissolve all flour and brown sugar in the time) stir occasionally
- As soon as the bottom layer has brown edges take out from the oven and pour over the syrup mixture and return to oven for an additional 40 to 50 minutes (it can be wobbly in the middle but not overly wobbly or it will need to be put back in the oven for a few minutes)
- Once cooled pull out the bars using the edges of the parchment paper and cut into big bars.
*if you wish to add extras such as pecans or chocolate chips add about 1 cup*