prune tarts
Prune tart is a popular Finnish pastry mainly eaten during Christmas time - this star shaped dessert features flaky dough filled with prune jam dusted with powdered sugar. The Finnish name “Joulutorttu” translates to “Christmas tart” and are sometimes also called star tarts. These pastries are somewhere between a cookie and a tart, and pair perfectly with a warm cup of tea or coffee!
History of Prune Tarts
In Finland this beautiful pastry is enjoyed with coffee often daily during Christmas season. No one really knows the origin of the dessert but the first mention of this kind of pastry is from the 18th century.
How to make prune tarts?
To begin the recipe in a medium bowl whisk butter until light and fluffy and set aside. In a separate large bowl, whisk cream and two eggs until stiff peaks form, and set aside. In a medium bowl, whisk together baking powder and flour. Add half of the flour in the whipped cream and fold to combine. Fold the butter in the cream/flour mixture and then add rest of the flour. Knead until smooth. Form a disk and cover with plastic wrap, refrigerate overnight. Make the prune jam by boiling the water, prunes, and sugar for about 30 minutes over medium low heat until almost all the water has evaporated. Place in a small bowl and using an immersion blender purée until smooth. Refrigerate overnight. Preheat oven to 450 degrees and place cookie sheets in a freezer. Roll out the dough to about 1cm thick and using a pizza cutter cut about 10cm x 10cm squares. Then make a cut from each edge towards the center but leave a little circle for the filling. Place a tablespoon of prune jam in the middle and then fold in every other edge creating a little star. Secure the edges by placing a damp toothpick in the middle of each tart and then brush tarts with egg wash. Bake for 8-10 minutes. Use cold cookie sheets with each batch. If dough gets too warm form it into a disk and refrigerate for 2 hours before working with it. Dust with powdered sugar before serving.
Tips
To get the shape cut the dough into squares with a pizza cutter. Then cut lines from the edges towards the center, but leave a small circle for the prune jam. After filling the tarts fold every other edge to the center and secure it with a toothpick.
Use a cold cookie sheet with each batch to prevent the tarts from losing their shape.
Keep the dough you are not using in the refrigerator to prevent it from getting too warm in between batches.
Recommended products to make this recipe
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