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A butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. The tart 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 butter tart should not be confused with butter pie (a savoury pie from the Preston area of Lancashire, England) or with bread and butter pudding. Recipes for the butter tart vary according to the families baking them. Because of this, the appearance and physical characteristics of the butter tart – the firmness of its pastry, or the consistency of its filling – also varies.〔 In general, the English Canadian tart consists of butter, sugar, and eggs in a pastry shell, similar to the French-Canadian sugar pie, or the base of the U.S. pecan pie without the nut topping. The butter tart is different from pecan pie in that it has a "runnier" filling due to the omission of corn starch. Raisins are in the traditional butter tart, but walnuts or pecans are commonly added. However purists contend that such additions should not be allowed. ==History== Butter tarts were common in pioneer Canadian cooking, and they remain a characteristic pastry of Canada, considered one of only a few recipes of genuinely Canadian origin (for example, by the 6th edition of the Collins English Dictionary). It is primarily eaten and associated with the English-speaking provinces of Canada. Some suggested pastries with similar origins to the butter tart include:〔 *Border tart: a similar pie including dried fruit from the Border country,〔("On the butter tart trail" ), Toronto Sun, June 16, 2010, retrieved September 22, 2015〕 *Sugar pie (''tarte au sucre''): which possibly came with the arrival of the "King's Daughters" "filles du roi" 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, *Pecan pie: which possibly came north from the southern United States, *Backwards pie: which is found in the Maritimes 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. Another early publication of a butter tart recipe was found in a 1915 pie cookbook.〔 The food was an integral part of early Canadian cuisine and often viewed as a source of pride.〔 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 ''tarte à la frangipane'', that differs from the basic Canadian recipe only by the addition of ground almonds. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Butter tart」の詳細全文を読む スポンサード リンク
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