Best Finnish Prune Tarts Recipes

JOULUTORTTU (FINNISH CHRISTMAS TARTS)

Steps:

• Cover the prunes with water and soak for two hours. Drain, rinse, and place in a medium saucepan. Add the sugar, top with just enough water to cover, and place over high heat.
• Once boiling, reduce heat to a simmer and cook, stirring often, until the prunes have softened and are easily mashed, about 20 minutes. If needed, add a little more water to keep the mixture from burning.
• Mash the jam to desired consistency or puree. Refrigerate until ready to use.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and baking powder. Mix in the whipped heavy cream, followed by the softened butter.
• On a lightly floured surface, knead the dough until soft and smooth. Shape into a disc, wrap in plastic, and refrigerate for at least an hour.
• Preheat oven to 400˚F. Line two baking sheets with parchment or lightly grease.
• On a lightly floured surface, roll out the dough until 1/4 inch thick. Fold the dough into thirds by folding 1/3rd towards the center followed by the other side towards the center. Roll the dough out again, turn, and fold into thirds again along the other side to form the dough into a square. Roll out a final time to make a square about 1/4 inch thick.
• Cut the sheet of dough into 3 inch squares (I made 30). To make the traditional shape, use a sharp knife to make cuts from each corner about halfway towards the center. Place a teaspoon of jam in the center of the square.
• Lift every other split corner towards the center over the jam filling and pinch together to create a pinwheel/star shape. Place on the prepared baking sheet and repeat with remaining squares.
• In a small bowl, beat together the egg and milk. Brush the top of each Joulutorttu with the beaten egg wash. Bake in preheated oven until golden, 7-10 minutes.
• Allow to cool to room temperature and top with powdered sugar. Refrigerate in an airtight container if not serving immediately.

FINNISH TARTS

Steps:

• Mix all the ingredients expect from the egg and the marlalade. Make a dough and let it cool about 1 hour.
• Roll the dough into a big circle and cut into small ones, by using a mug.
• Place one teaspoon of marmalade at the middle of the circle and pinch the edges.
• Beat the egg and shine the tarts.
• Place on cookie sheets and bake at 470F for 30 minutes.

VINARTERTA

Steps:

• Make the cake: Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. With machine running, add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
• Reduce speed to low. Working in batches, add flour mixture to butter mixture, alternating once with milk, beginning and ending with flour. Mix until dough is smooth. Refrigerate for 30 minutes.
• Make the filling: Combine prunes and water in a medium saucepan. Bring to a boil, reduce heat, and simmer until prunes are tender, about 15 minutes. Strain, reserving liquid. Coarsely chop prunes in a food processor, and return to saucepan with reserved liquid and the granulated sugar. Cook over medium heat until mixture is thick, about 15 minutes. Add vanilla, salt, and cardamom. Refrigerate until slightly firm, about 30 minutes.
• Preheat oven to 375 degrees. Turn out dough onto a lightly floured surface. Divide into 7 equal pieces (about 6 ounces each). Roll each piece into a 10-inch round, and cut into a 9-inch circle using the bottom of a 9-inch cake pan as your guide. Place 1 dough circle on a baking sheet, and bake until edges are golden, about 14 minutes. Transfer to a wire rack, and let cool. Repeat with remaining 6 dough circles.
• To assemble: Spread about 3/4 cup prune filling evenly onto 1 cake circle. Top with another circle, and continue until all 7 layers have been assembled (do not put filling on top layer). Wrap in plastic; let stand overnight.
• Dust cake with confectioners' sugar. Cut into quarters, then horizontally into 1/2-inch-thick slices.