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When you think Canadian food, a few staples typically come to mind. Poutine, Tim Horton’s donuts, maple syrup. But we often leave the butter tart off the list. Believe it or not, the syrupy sweet treats are believed to have been invented in Barrie.  So to honour of one of Canada’s most delicious desserts, we went in search of the best tart around.

In the wee township of Bailieboro, Ontario lies an inconspicuous little shop called Doo Doo’s — with a very Canadian claim to fame.

“We’ve got Ontario’s best butter tart.”

Since she started perfecting her recipe 16 years ago, Diane Rogers’ melt in your mouth butter tarts have earned their share of accolades. But none as prestigious as this.

Last month, she won top prize at Ontario’s best butter tart festival — giving her bragging rights as the maker of the province’s most delicious Canadian treat.

“That’s really good”

“Mmmmmmm.”

“And they’re CHCH approved.”

Diane said: “On the weekends, it’s hard to keep our product in now. Like by the end of the day, we’re running out and scrambling to get enough for the next day.”

Diane says the key to a succulent tart is perfectly flaky pastry. Lard is a must, and the dough should be handled as little as possible: “If I’ve rolled the tarts, every one of those are gonna come out.”

For filling with the ideal consistency, Diane keeps her butter ice cold so it doesn’t melt until it hits the oven.

But she won’t give away all her secrets. Being Ontario’s best butter tart maker is already tough enough: “It’s really hard to making a go of it, in the country, in the winter. And you know, if a customer comes in and says, ‘Oh that was the best butter tart I’ve ever eaten’, that kind of gets you pumped up and makes you feel passionate about what you do.”

Most butter tart fanatics are familiar with the ongoing debate over adding in nuts and raisins. Diane prefers a tart with pecans, but she agrees, a purist butter tart should be plain.