Christmas TartS | Joulutortut
This recipe came from one of the friendship families I was able to celebrate Christmas with while studying at the University of Oulu in Finland. I baked these with Anneli Hannus over winter break in winter of 2014-15 in Haukipudas, Finland a few miles north of Oulu.
Ingredients
750 g (1.65 lb) butter
1 coffee cup (1.5 dl or 0.63 cups) sugar
2-3 eggs
1 coffee cup (1.5 dl or 0.63 cups) water
850-900 g (1.87-1.98 lbs) wheat flour
2-3 tsp baking powder
plum jam
DIRECTIONS
Soften butter to room temperature.
Mix the butter with the sugar.
Add the eggs one at a time, then add the water, flour and baking powder.
Roll out the dough and cut into squares.
Cut diagonally from each of the four corners towards the center leaving a spot uncut for the jam to go.
Put tart onto baking paper or silicone mat-lined pan.
Fold every other cut corner into the center of the tart, creating a pinwheel shape.
Put a small spoonful of plum jam in the center of each tart.
Bake at 440˚F (225˚C) for 8-9 minutes or until slightly browned.
Makes 90-100 tarts 2” x 2” tarts.
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