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Canadian Food: What makes a great butter tart?
Is there such a thing as Canadian cuisine? The idea of ordering "Canadian" may have some scratching their heads. But Canada has given the world its share of gastronomic delights. From peameal bacon to poutine to pemmican, CBC Archives digs in to some distinctly homegrown fare.
There are many variations on the butter tart and serious debates have been waged over what makes a proper butter tart. The seemingly innocuous question of adding raisins to the butter, sugar and egg mixture gets Canadians hot under the collar. Why there's even a butter tart eating stance. Writer Max Burns, who has been on a personal quest for the perfect butter tart for 40 years, describes the proper posture, which leaves host Peter Gzowski in fits of laughter.
• The butter tart was a staple of pioneer cooking. According to food writer Marion Kane, one of the earliest recipes for butter tarts dates back to 1915.
• There are a few theories on the origin of the butter tart. Some believe the butter tart is related to the pecan pie brought to Canada by American slaves. It's also similar to Quebec's sugar pie and the backwards pie from the East Coast.
• Writer Sarah Brown wrote that there are three things which most Canadians have strong opinions on: religion, politics and butter tarts. "Never should these words, or any reference to them, be mentioned in social gatherings unless waging bloody battle is the intended result." (Globe and Mail 2001)
Program: Morningside
Broadcast Date: Dec. 5, 1991
Guest(s): Max Burns, Marion Kane, Charles Pachter
Host: Peter Gzowski
Last updated: May 7, 2013
Page consulted on May 7, 2013
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