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Butter tart
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==History== Butter tarts became common in Canadian pioneer cooking, and they remain a characteristic pastry of Canada. It is primarily eaten in and associated with the English-speaking provinces of [[Canada]]. The butter tart is a derivative of one or more of the following:<ref name="great" /> *Border tart: a similar pie including dried fruit from the [[Anglo-Scottish border|Anglo-Scottish border country]],<ref>{{cite news |url=http://www.torontosun.com/life/eat/2010/06/07/14296321.html |title=On the butter tart trail |newspaper=[[Toronto Sun]] |date=June 16, 2010 |access-date=September 22, 2015|url-status=dead|archive-url=https://web.archive.org/web/20100619031502/http://www.torontosun.com/life/eat/2010/06/07/14296321.html|archive-date=19 June 2010 }}</ref> *[[Sugar pie]] (''{{lang|fr|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.<ref name=SS>{{citation |first=Susan |last=Sampson |url=https://www.thestar.com/Life/article/211699 |title=The art of the tart |date=May 9, 2007 |publisher=Toronto Star |website=thestar.com |access-date=August 25, 2017 |archive-url=https://web.archive.org/web/20121024012753/http://www.thestar.com/Life/article/211699 |archive-date=October 24, 2012 |url-status=dead }}</ref> The butter tart is sometimes described as a smaller, tart-sized version of the sugar pie. *[[Pecan pie]]: which possibly came north from the southern [[United States]]{{speculation inline|date=August 2019}}, *Backwoods pie: which is found in [[the Maritimes]]<ref>{{Cite web |title=Backwoods Pie |url=https://thebitehouse.com/blog/2012/01/02/backwoods-pie |access-date=2023-03-11 |website=Bite House |date=January 2, 2012 |language=en-US}}</ref> and western Canada and made with corn syrup, *[[Shoofly pie]]: which is made with molasses and comes from the [[Pennsylvania Dutch]] community, *[[Treacle tart]]: which is an English pastry made with [[golden syrup]] or [[treacle]]. 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,<ref name=hj>{{Citation |title=Structural Elements in Canadian Cuisine |first=Hersch |last=Jacobs |journal=Cuizine: The Journal of Canadian Food Cultures |volume=2 |number=1 |year=2009 |url=http://www.erudit.org/revue/cuizine/2009/v2/n1/039510ar.html }}</ref> to which a chef by the name of Mrs. Mary Ethel MacLeod submitted the recipe for a butter tart filling.<ref>Mrs. Malcolm MacLeod and her recipe for butter tart filling https://www.simcoe.ca/Archives/Pages/Mrs-MacLeods-Butter-Tarts.aspx</ref> The original cookbook and recipe is housed at the Simcoe County Archives.<ref>{{Citation |title=The Canadian history of the butter tart (video) |journal=Breakfast TV Video, City TV |url=http://www.bttoronto.ca/videos/the-canadian-history-of-the-butter-tart/|date=January 17, 2018 }}</ref> Another early publication of a butter tart recipe was found in a 1915 pie cookbook.<ref name=great/> The food was an integral part of early Canadian cuisine and often viewed as a source of pride.<ref name=hj/> Similar tarts are made in Scotland, where they are often referred to as ''Ecclefechan butter tarts'' from the town of [[Ecclefechan]]. In [[France]], they are related to the much more common ''{{lang|fr|tarte Γ la frangipane}}'', that differs from the basic Canadian recipe only by the addition of ground almonds.
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