Best Finnish Prune Tarts Recipes

JOULUTORTTU (FINNISH CHRISTMAS STAR COOKIES)

Steps:

• In a large bowl beat together butter and ricotta cheese with an electric hand mixer. Add the flour, and mix until a soft dough comes together.
• Divide the dough in half. Shape each half into a ball and wrap each ball in plastic wrap. Refrigerate for 2-3 hours (up to overnight), until firm.
• Preheat your oven to 425F.
• Lightly flour your countertop and roll out one section of dough to a rectangle (roughly 12 x 9 inches) that is about an 1/8 inch thick.
• Cut the dough into 3-inch squares.
• In each square, make four cuts, one from each corner, each going 1/2 - 2/3 of the way to the center of the square.
• Spoon 1 teaspoon of jam in the center of each square.
• Fold every other corner of each square over the jam. Use the beaten egg wash to moisten the corners slightly and lightly press to seal the corners together over top of the jam.
• Transfer your pinwheel cookie to a parchment lined baking sheet, placing the cookies 1 inch apart.
• Repeat with the second half of the dough.
• Lightly brush the tops of the cookies with the beaten egg.
• Bake the cookies 10-12 minutes, until golden.
• Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, before transferring them to a wire rack to cool completely.
• Once the cookies are cool, dust them lightly with powdered sugar.
• Store the cookies in an air-tight container on the counter for 3-4 days.

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 PINWHEELS

Steps:

• In a saucepan, combine dried plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool. , Meanwhile, in a bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie crust. Blend in egg, cream and vanilla. Form into 2 balls. , Place 1 ball at a time on a floured surface and roll to 1/8-in. thickness. Cut into 2-in. squares. Place on ungreased baking sheets. With a sharp knife, make 1-in. diagonal slits in corners. Place 1/2 teaspoon filling in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Bake at 325° until the points are light golden brown, about 12 minutes. Cool on wire racks. Dust with confectioners' sugar.

PRUNE TART

Steps:

• Preheat oven to 375 degrees. In a medium saucepan, bring wine, orange juice, 1/2 cup sugar, and cinnamon to a boil over high heat. Remove from heat; add prunes, and let steep 10 minutes. Use a slotted spoon to transfer prunes to a bowl. Return liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
• Meanwhile, roll out puff pastry into a 12-by-18-inch rectangle. In a small bowl, combine remaining 2 tablespoons sugar and orange zest; sprinkle evenly over pastry. Arrange prunes in rows over pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and cream; brush mixture on edges of pastry.
• Bake until crust is golden, about 20 minutes, rotating pan and brushing tart with reserved cooking liquid halfway through. Remove from oven; let cool slightly. Serve warm.