Runebergintortut
recipe

Traditional Runeberg tarts are delicious and rich pastries, perfect for a coffee table.
Preparation Time: 1 hour
Serving Size: 12 tarts

Ingredients:

- 100 g butter
- 1/2 dl brown sugar
- 1/2 dl granulated sugar
- 1 egg
- 1 1/2 dl gluten-free flour
- 1 1/2 dl potato flour
- 1/2 dl almond flour
- 1 tsp baking powder
- 1/2 dl milk
- 1/2 dl raspberry jam
- Powdered sugar (for decoration)

Instructions:

1. Melt the butter in a saucepan and let it cool slightly.
2. In a bowl, mix together the brown sugar, granulated sugar, and egg. Whisk until the mixture is light and fluffy.
3. Add the melted butter to the mixture and combine well.
4. In another bowl, mix the gluten-free flour, potato flour, almond flour, and baking powder.
5. Gradually add the dry mixture to the egg mixture, alternating with the milk. Stir until a smooth batter forms.
6. Spoon the raspberry jam into the center of the batter.
7. Divide the batter into muffin tins and bake at 180°C (350°F) for about 20-25 minutes.
8. Allow the tarts to cool and dust with powdered sugar before serving.

Nutritional Information (per tart):

- Energy: 180 kcal
- Protein: 2 g
- Carbohydrates: 25 g
- Fat: 8 g
- Fiber: 1 g

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