Hey you! Do you know about Johan Ludvig Runeberg? Well, aren’t you in for a treat.
Runeberg (Roo-neh-berg) is the national poet of Finland. He wrote the lyrics to Finland’s national anthem. Apparently, he also ate one of these tarts every morning with some sort of nordic liquer. This tart is really supposed to be made for Runeberg’s birthday, which is February 5th (something to get excited about next year, right?!), but in general I run a few months behind, and we did eat these mostly on May 5th, so I’m gonna count it.
These tarts are very strange. First of all, I don’t know the definition of tart, but usually they involve some sort of crust pressed into a tart pan, and then some filling. These were more like muffins, and I don’t just say that because we made them in muffin tins. Traditionally they’re supposed to be made in small cylinders, but I just don’t have that kind of random kitchen equipment lying around. Secondly, there are 2 cups of bread crumbs in this. It makes for a very very crumby (yet not dry) texture. I see why they’re a breakfast sort of tart. They’re not too sweet and with the jam on top I am totally fooled. With a nice cup of tea, or, you know, random liquor, this could be quite nice.
In addition to the muffin pans I used some ramekins and small mason jars to bake these babies. These containers approximated the cylindrical mold shapes best. The muffin shaped ones just felt wrong. Some pointers: when you put the batter into the cooking pans, press it in there and try to even out the top. Unlike other batter, this doesn’t really spread out while baking, so if you don’t want a snagglepuss top, be vigilant. If you do get a snagglepuss top (like the one pictured below) it is that much more difficult to plop a perfect circle of jam and pipe a non-deformed circle of icing on the surface.
Aren’t they kinda cute? They’re tasty too. Pencil them in for February 5th, 2010.
3 dl sugar (about 1 1/3 cup)
2 dl cream (about 1 cup)
2 tl baking powder (2 tsp)
1 dl crushed almonds (about 3/4 cup)
200 g melted butter (about 1 3/4 stick, or 14 tbsp)
4 dl bread crumbs (2 cups)
4 dl flour (2 cups)
punch (i used cranberry raspberry juice but apparently you’re supposed to use liquor) to moisten the tarts
raspberry jam (you’ll probably need about 1 cup)
white sugar icing (a few cups of powdered sugar with a tablespoon or so of water will do)
Melt the butter and let it cool slightly. Beat the egg and sugar until fluffy. Combine dry ingredients. Add cream and melted butter into the egg and sugar mixture. Gently fold the dry ingredients into the batter.
Divide the batter into 20-24 small buttered cylindrical moulds and bake at 200 degrees C (392 degrees F) for about 12 minutes. Moisten the warm tarts with punch (optional). Let the tarts cool down, then top them with raspberry jam and a white icing sugar ring.