Runebergintorttu
recipe

A traditional Finnish pastry named after the poet Johan Ludvig Runeberg, this delicious tart is easy to make and perfect for various occasions.
Preparation Time: 1 hour
Serving Size: 6 tarts

Ingredients:

- 100 g butter
- 1 dl sugar
- 1 dl almond flour
- 1 dl all-purpose flour
- 1 dl breadcrumbs (or crushed gingerbread)
- 2 eggs
- 1 dl raspberry jam
- 1 tsp baking powder
- 0.5 dl milk
- 1 tsp vanilla sugar
- Rum (for soaking, optional)

Instructions:

1. Preheat the oven to 175°C (350°F).
2. Grease silicone molds or tart pans.
3. Whisk the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. In a separate bowl, combine almond flour, all-purpose flour, breadcrumbs, and baking powder. Gradually add this mixture to the batter.
6. Pour in the milk and vanilla sugar, and mix until smooth.
7. Divide the batter into the prepared molds and bake in the oven for about 20-25 minutes, until the tarts are golden brown.
8. Allow the tarts to cool.
9. Trim the bottoms if necessary to make them even.
10. Lightly soak the tarts with rum (if desired) and top with raspberry jam.
11. Decorate with icing and serve.
Nutritional Information (per tart):
Energy: 220 kcal
Protein: 3 g
Carbohydrates: 30 g
Fat: 10 g
Fiber: 1 g

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