Definition of butter tart

The origins of the word "butter tart" can be traced back to early Canadian settlers, who were known for their fondness for baking. In the 1800s, when sugar was a luxury, fruit pies were difficult to make as they required a large quantity of sugary fruit. In place of fruit, settlers began using butter, syrup, and spices to make a filling called "butter pie." As time passed, the recipe evolved, and the fillings became more complex. The modern butter tart consists of a pastry shell filled with a mixture of butter, syrup, brown sugar, and spices such as cinnamon and nutmeg. The exact origin of the term "butter tart" is unclear, but it's believed to have originated from the ingredients used in the dessert or the texture of the filling, which is thick and rich, similar to butter. The popularity of butter tarts grew in Canada during the early 20th century, thanks to their resemblance to the English Christmas treat, mincemeat pies, which contained raisins, currants, and suet. However, during the Great Depression, raisins became scarce, and people turned to using syrup, butter, and spices instead. The butter tart then became a staple dessert in Canadian households, especially during the winter months, when warm, comforting treats were welcomed. Today, butter tarts remain a beloved Canadian treat, with the town of Salmon Hill, Ontario, hosting the world's largest butter tart festival annually. The festival celebrates the heritage and cultural significance of the beloved dessert and serves as a reminder of the ingenuity and resourcefulness of early Canadian settlers.