New York Times:
There may be no more perfectly satisfying treat than a Canadian butter tart. It is small and sweet, bracingly so, with hints of butterscotch and caramel. And each bite delivers three textures: flaky crust, chewy top, gooey center. While its exact origins may never be found, the tart became popular in Ontario in the early 20th century and spread across Canada thanks to its inclusion in the 1913 “Five Roses Cook Book.” Today there are numerous variations. Runny or firm? Raisins or plain? This recipe can be adapted to please all partisans.
I had no idea butter tarts were a Canadian thing until I moved to the US. I just assumed everyone enjoyed these yummy little desserts. It is definitely a delicious holiday tradition for many of us in Canada and, even better, fairly easy to make.
Happy Thanksgiving to all of our Canadian readers!