Gluten-Free Runeberg Tarts
recipe

A delicate and delicious gluten-free version of traditional Runeberg tarts, combining lovely cardamom and raspberry flavors, perfect for a sweet treat at coffee time.
Preparation Time: 1 hour
Serving Size: About 12 tarts
Ingredients:
- 1 dl sugar
- 2 dl naturally gluten-free flour blend
- 1 tsp xanthan gum (optional)
- 1 dl water
- 200 g lactose-free butter
- 1 tsp pure vanilla sugar
- 1 dl sugar or brown sugar
- 1 tbsp cardamom
- Sugar syrup for glazing
- 1 tsp almond extract or 2 tbsp strong raspberry juice or almond liqueur or rum
- 2 eggs
- Raspberry jam (baking-resistant)
Instructions:
1. Preheat the oven to 175°C (347°F).
2. Melt the butter in a saucepan and let it cool slightly.
3. In a bowl, mix together the sugar, flour blend, xanthan gum, and cardamom.
4. Add the melted butter, water, vanilla sugar, and eggs to the dry ingredients. Mix until smooth.
5. Incorporate your choice of flavoring, such as almond extract or raspberry juice, and mix well.
6. Divide the batter into muffin cups or tart molds. Add a small spoonful of raspberry jam into the center of each tart.
7. Bake in the oven for about 20-25 minutes or until the tarts are golden brown.
8. Allow to cool and decorate with sugar syrup glaze.
Nutritional Information (per tart):
- Energy: 200 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fat: 10 g
- Fiber: 1 g

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