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 the farm belt of 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. Featured in: Butter Tarts, Canada’s Humble Favorite, Has Much To Love.
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Serving Size: 1 recipe (79g) | ||
Recipe Makes: 1 | ||
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Calories: 138 | ||
Calories from Fat: 85 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 421.3mg | 130 % | |
Sodium 1241.4mg | 43 % | |
Potassium 92.1mg | 2 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 9g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 138
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