Butter Tart Vs Sugar Pie
- October 17, 2021
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. The butter tart is different from pecan pie in that it has a "runnier" filling due to the omission of corn starch.Often raisins, walnuts, or pecans are added to the traditional butter tart, although the acceptability of such additions is a matter of national debate. 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.Examples such as maple, bacon, pumpkin, chili, and salted caramel cardamom flavours have been made for competitions.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.Butter tarts are an integral part of Eastern Canadian cuisine and are objects of cultural pride of many communities across Ontario and indeed Canada. The first Kawarthas Northumberland Butter Tart Tour Taste-Off was launched at the Flavour Festival in Peterborough on Sunday, April 28, 2013, where four bakeries were crowned winners by a panel of celebrity judges.National Geographic recognized the significance of the butter tart in an article on Georgian Bay, Ontario. .
Canadian Sugar Pies
Canadian Sugar Pies.There are times during my travels when I discover something so magical, I think, “I must share this with the world.”.And by “share it with the world” I mean prattle on and on about it on my blog, of course.We popped into a cafe called “The Salty Tongue”, which, name aside, looked promising.While Rand was trying to decide what to order, my eyes were fixated on the dessert case.“What,” I said, tapping the glass with my finger, “is a sugar pie?”.The girl behind the counter explained that it wasn’t unlike a treacle tart or a maple pie.That’s the funny thing about being an American in Canada.“Sometimes they have raisins.” I didn’t admit to him how I knew this: that one evening long ago, I had whiled away several precious hours reading about butter tarts on Wikipedia.Rand and I sat down, and as we waited for our meal to arrive (yes, I ordered “real” food), I stared lovingly at my sugar pie.“I should wait,” I told Rand.“No you shouldn’t,” he replied, reminding me of why I married him (even though it necessarily means I have to share my dessert).Rand and I gobbled down the whole thing. .
What Are Butter Tarts?
Though the confection itself is uniquely Canadian, you can best think of it as a cross between pecan pie (sans pecan, depending on who you ask) and sugar pie in bite-size form: a humble little treat of a flaky crust filled with ingredients like brown sugar, eggs and vanilla that's baked in a mini muffin tin and is almost always described as a sweet, buttery pastry with a gently oozing filling (get the recipe).It wasn't until last month, though, that Americans got one of their first border-crossing tastes when Btarts, a bakery whose mission is to bring the pastry to the masses, debuted the tarts at Smorgasburg in NYC.Along with his parents, Weiss scoured Ontario to try butter tarts across the entire region, where a long list of bakeries claim to have the best recipe.Weiss won't divulge, but it helps that production is led by Rebecca Isbell, who for years was (ironically) a butter-starved pastry chef at Michelin-starred restaurant Betony in NYC before it closed. .
A National Cuisine?It starts with ingredients that spring from the landscape and with traditional dishes steeped in the region's history and culture.Indeed, regionalism, multiculturalism, and heterogeneity can be said to be the defining qualities of Canada's national cuisine.The Origin of the Butter Tart.One example of a Canadian dish is the butter tart.A butter tart is a small pastry tart, which generally consists of butter, sugar, syrup, and egg, filled into a flaky pastry and baked until the filling is semi-solid with a crunchy top.The sugar pie, a single-crust pie with a filling made from flour, butter, salt, vanilla, and cream, is a likely precursor to the butter tart.We have the butter tart.How to Make a Butter Tart."When you look at the desserts that are native to Canada, they're very different from many European desserts, which tend to be buttery, but not necessarily sweet.When making butter tarts, Ralph likes to make a nice, simple, flaky pie shell.With a wooden spoon, mix it with brown sugar, salt, and corn syrup.Many of the debates surrounding what makes a great butter tart concern the firm versus runny texture.The little variables that go into making a butter tart reflect the heterogeneity of a national cuisine.After all, the genesis of the butter tart, and so much of Canadian cuisine, came from adapting recipes to a new environment. .
Butter Tart Pie
Butter Tart Pie is simply a larger version of Canada's favorite sweet treat, the Butter Tart.Filled with plump raisins and a sweet, gooey filling.But that doesn't mean I've given up on butter tarts.My husband recently requested Butter Tarts as his birthday dessert of choice, and I decided to make the turn butter tarts into a Butter Tart Pie.How to make Butter Tart Pie:.Butter tart pie needs to cook much longer than tarts do. .
Canadian Butter Tart Pie
In fact, the first time I’d ever heard of a butter tart was actually when I was visiting an Amish home in Ontario.The Amish tend to adopt local food customs, and in Canada that includes the famous butter tart, anything maple, and poutine, french fries smothered in gravy and whatever else one can grab.The largest Amish settlements are in the province of Ontario, near Kitchener, Aylmer, and Milverton.The province of Prince Edward Island has experienced a boom of Old Order Mennonites and Amish moving in.Below are a photo of Canadian Butter Tarts, these were made by an Amish woman in Aylmer.You have these tiny pie crusts and you fill each one individually and while I highly recommend them, they do require some steps.But this butter tart pie is something I could really get behind, because there are fewer steps just one crust to deal with.The Amish Canadian butter tart recipe I have says you can sub walnuts or coconut for raisins.Stir in brown sugar, corn syrup, butter, flour, vanilla & salt.Reduce oven temperature to 350 and bake for about 35 more minutes or until the center is just firm to touch.Print Recipe Pin Recipe Prep Time 20 mins Cook Time 40 mins Course Dessert Cuisine American, Amish Ingredients ¾ cup packed brown sugar.Stir in brown sugar, corn syrup, butter, flour, vanilla & salt.Reduce oven temperature to 350 and bake for about 35 more minutes or until the centre is just firm to touch. .
BEST Canadian Butter Tarts
These famous Canadian butter tarts consist of a flaky pastry shell filled with a rich buttery caramel center.Though I did take the time to quantify everything, so I could share the recipe with all of you.What is a butter tart?A butter tart is a small pastry tart filled with a deliciously gooey semi-solid syrup made up of butter, sugar, and eggs.Super flaky AND buttery tart shell – By using both butter and lard in this recipe, you achieve that flakiness you only get from using lard and that lovely buttery flavor you only get from using butter.– By using both butter and lard in this recipe, you achieve that flakiness you only get from using lard and that lovely buttery flavor you only get from using butter.Rich and intensely flavorful filling – The filling is made with brown sugar and butter, so there is a deep molasses flavor from the sugar and smoothness from the butter.An egg is added to help thicken the filling while it bakes.An egg is added to help thicken the filling while it bakes.“I loved these butter tarts so much that I just HAD to say something!How to make butter tarts:.Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.Let cool for 5 minutes and whisk in an egg.Bake at 375F for 13-15 minutes or until crust is lightly golden and filling is bubbling.Bake in the lower third of oven – This will help the bottom of the tarts turn golden at the same time the edges are done.How to store butter tarts:.Did you make this recipe?Yield: 12 butter tarts Print Recipe Pin Recipe Description This famous Canadian dessert consists of a flaky pastry shell filled with a rich buttery caramel center.Ingredients Makes 12 butter tarts Pastry 3 cups ( 375g ) all-purpose flour, plus more for dusting.(5ml) vanilla extract 1 large egg Optional 1/2 cup chopped pecans, walnuts, raisins or chocolate chips Instructions In a large bowl, toss together the flour, baking powder and salt.Add enough cold water to make one cup.Turn the dough out onto a lightly floured surface and gather into a ball and divide into two equal portions.Fit the pastry circles into a muffin pan and place back in the fridge until ready to fill.Let cool to touch (about 5 minutes) before whisking in the egg.To prepare the freezer dough for use: Thaw overnight in the fridge and leave out for 15 minutes at room temperature before rolling.To freeze butter tarts: Place completely cooled tarts in an airtight freezer-friendly container or ziplock bag.Cuisine: Canadian Keywords: butter tart recipe, Canadian butter tarts, pecan butter tarts. .
There was a hot post about the best butter tart in Toronto.http://www.chowhound.com/topics/show/... .
Portland Farmers Market » My Maple Coma: In Praise of the
It seems an exaggeration to call butter tarts the dessert for which Canada is known, since no American I know has ever heard of a butter tart, yet butter tarts are one of the few foods to which Canada can lay full claim.Despite the name and my desire to say otherwise, Canadian bacon isn’t Canadian.This isn’t meant to disparage Canada, the world’s second largest country by square mile, and one of its friendliest.If industrial mass production is one easy if depressing sign of an item’s popularity, then the absence of a Hostess brand butter tart is proof of their relative obscurity.Like most things, this confection has an interesting history.As a 2006 Ottawa Citizen article reports, “The butter tart was a staple of pioneer cooking.Some believe the butter tart is related to the pecan pie brought to Canada by American slaves.The recipe was labelled (sic) simply, ‘A filling for tarts’.”.How firm should the crust be?This, they say, is the only truly Canadian tart.“To fill their tarts, these imported brides from France had to make do with what they found in their new larders: maple syrup or sugar, farm-fresh butter and dried fruit (read raisins).”.As fun as it is to debate, you can’t, as they say, argue taste.What is clear is this: the filling must contain butter and sugar, but not so much that it becomes cloyingly sweet.Many people like adding some maple syrup, not only for the taste, but because it adds a distinctly Canadian touch, the idea being that if you want to have some national pride, pouring in a little sap from the national tree is the least you can do.It’s not a butter tart!’”.She didn’t even believe in adding raisins.It’s crumbly, but doesn’t fall apart at first bite.The gist is that people love these things.People sell ceviche out of old school buses here.Did she have a favorite place that I could get them in Vancouver?“They are indeed a staple in every Canadian’s house, especially over the holidays,” she said.I was spoiled with special treatment which is why I didn’t really love them like I’m supposed to maybe.” Since I couldn’t just pop up to Canada to find some tarts.The paper described it as having “a full-flavoured, buttery filling that is neither firm nor runny, in pie bald plain and chocolate pastry shells that are difficult to reproduce.” It’ll say. .
Whether you love or hate raisins, prefer your filling oozing or set, or have simply never sampled a butter tart, we guarantee you’ll love these award-winning tarts from Capital Chef Doug Fletcher, which won Best Dessert in the Capital Cutting Board Chef Challenge at Dwell on Design 2012.With pastry brush paint bacon with melted chocolate and set on wire rack to cool.Two-Crust Pie Dough.Shape the dough into 2 discs, wrap and chill for at least 2 hours before rolling.Butter Tarts. .