Butter Tart Competition


2023 BUTTER TART COMPETITION

PRESENTED BY


DATE: Friday November 3, 2023

TIME: 12:00 PM - 4:00 PM

LOCATION: Heritage Court, beside Cheese & Butter display

JUDGES: TBD

*NEW FOR 2023*
Butter Tart judging will happen live on the fair floor opening day Friday November 3, 2023.

Competition Information

Entry Deadline: Friday September 29, 2023

Entry Fees: $12.00 per entry

Exhibit Arrival Time: Wednesday November 1, 2023, and Thursday November 2, 2023. Office hours are 8:00 AM - 9:00 PM.


RULES AND REGULATIONS:

    1. Entries must be made via AssistExpo, RAWF's online entry system. Please email entry@royalfair.org if you would like to make your entries over the phone or via a paper entry form.
    2. ALL exhibits, whether shipped (prepaid) or delivered in person, must arrive at the RAWF between the entry delivery dates listed above. Please ensure you provide your courier with the office hours above when scheduling your shipment. Exhibits must be delivered to:
      1. Royal Agricultural Winter Fair, Attn: Agriculture Show Office, Door #39 Manitoba Drive, Exhibiton Place, Toronto, ON, M6K 3C3
    3. If you are hand delivering your entries, please call the Show Office at (416) 263-3418 upon arrival.
    4. All exhibitors entering the Homemade division must be individuals who are home bakers. Tarts submitted to this division must be prepared by the individual whose name appears on the entry. They do not need to be prepared in a commercial kitchen.
    5. All exhibitors entering the Professional division must be a professional, retail or wholesale baker by trade. Tarts submitted in this division must be prepared in the commercial kitchen of the business whose name appears on the entry.
    6. After the entry closing date, the RAWF will send each exhibitor a confirmation letter outlining their entries as well as labels for their products.These labels will contain the section #, class # and ID # for each entry. Please place the label on the top of containers. All entries will be anonymous and the origins of the entry will not be shared until all of the judging has been completed.
    7. Exhibitors may enter multiple tarts into the competition as long as they are individual varieties as per the limits listed below. Each variety should have its flavour identified (ie. plain, raisin, chocolate, etc.) but no other identifications will be allowed with the entires. The flavour identified will be what is published in the results and promoted through RAWF media.
      1. Entry limits per class are as follows:
        1. CLASS 1: One (1) entry per exhibitor
        2. CLASS 2: Three (3) entries per exhibitor
        3. CLASS 3: Five (5) entries per exhibitor
    8. Entries should be delivered in disposable unmarked containers. The RAWF will not be returning or holding onto any containers that entries arrive in.
    9. All leftover entries will be the property of the RAWF. No entries will be returned.
    10. A minimum of 6 tarts must be submitted for each entry for judging and champion feature. No mini or bite-sized tarts will be accepted. All entries must be full-sized tarts.
    11. Placing of tarts and award decisions by the judging panel are final. Any protests should follow rule #36 in the General Rules and Regulations.

    Tarts will be judged on the following criteria:

    Originality5 points
    Taste5 points
    Texture5 points
    Appearance5 points
    Crust Quality5 points
    Aroma5 points


    Butter Tarts Homemade


    Section 803H - All exhibitors entering in the Homemade division must be individuals who are home bakers with no intention of selling their product. Tarts in this division must be prepared by the individual whose name appears on the entry form, They do not need to be prepared in a commercial kitchen.


    Classes:

    1.

    Plain Butter Tarts

    One (1) entry per exhibitor

    2.

    Traditional Butter Tarts (Raisins and/or Nuts)

    Three (3) entries per exhibitor

    3.

    Special Ingredient Butter Tarts

    Five (5) entries per exhibitor


    Butter Tarts Professional


    Section 803P - All exhibitors entering in the Professional division must be a professional, retail or wholesale baker. Tarts submitted in this division must be prepared in a commerical kitchen of the business whose name appears on the entry form.


    Classes:

    1.

    Plain Butter Tarts

    2.

    Traditional Butter Tarts

    (Raisins and/or Nuts)

    Three (3) entries per exhibitor

    3.

    Special Ingredient Butter Tarts

    Five (5) entries per exhibitor


    Specials


    Premier Exhibitor - Homemade (830H)

    One winner will be selected from among all butter tart entries of the division, whose entries earn the highest cumulative number of points. It is not necessary that exhibitors compete in all classes. Points will be given out as follows:


    1st - 25 points, 2nd - 15 points, 3rd - 10 points, 4th - 5 points, 5th - 3 points

    Winner will receive a grand champion rosette.

    Premier Exhibitor - Professional (830P)

    One winner will be selected from among all butter tart
    entries of the division, whose entries earn the highest cumulative number of points. It is not necessary that exhibitors compete in all classes. Points will be given out as follows:


    1st - 25 points, 2nd - 15 points, 3rd - 10 points, 4th - 5 points, 5th - 3 points

    Winner will receive a grand champion rosette.

    Judges Choice

    One winner will be selected from among all butter tart entries (Homemade and Professional) by the competition judges.

    Winner will receive a grand champion rosette.

    GET READY TO GROW!