The original butter tart filling consisted of currants, brown sugar, egg and butter and is believed to have been created in the Ontario area in the mid to late 1800′s. I was thrilled to find this a Canadian creation. Maude was born is 1898 and traveled from Nebraska to Canada with her family when she was young. Harold followed the same settlement pattern, and his mother, with her industrious kitchen prowess and eagerness to prepare nouveau cuisine to her family at the turn of the twentieth century, must have discovered this recipe fairly early on as it was in the family “for ever”, and it is still true to its original root. The earliest written documentation of this recipe is from the 1920′s and includes corn syrup and vinegar, as our family recipe also does. Just a small addition to the original creation.

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