Image Credit Ian Patterson for The New York Times The Passions of the Butter Tart CreditIan Patterson for The New York TimesButter tarts have long been beloved in their native Canada. “The fact that there are then butter tart recipes all around means that people were making butter tarts.”Several of the recipes sent in from readers had a family provenance. “It always baffled me that I never see them anywhere, nor has anyone seemed to have heard of them,” Ms. Wilhelm said of the butter tart. That cookbook, which first appeared in 1913, is widely credited with spreading the butter tart across Canada. But you have to swat their hands away from the butter tart plate or they would eat the entire plateful.”Image A page from the 1938 "Five Roses" cookbook makes a distinction between plain and raisin-filled butter tarts.

Source: New York Times January 25, 2018 17:29 UTC