Almond punch tart (Runeberg's tart)
6
20 minutes
Sweet recipes
Indulge in a Nordic classic with our Almond Punch Tart! Featuring a rich blend of almond, biscuit crumbs, and raspberry jam, this tart is a delightful treat for any occasion. Try this recipe for a taste of Nordic tradition!
Recipe: Sachiko Stenroos
Photo: Sachiko Stenroos
Ingredients
- 100g butter
- 70g brown sugar
- 1 egg
- 100g wheat flour
- 40g almond flour
- 25g biscuit crumbs (any kind, originally gingerbread was used)
- 1 tsp baking powder
- ¼ tsp cardamom
- ¾ dl whipping cream
- ⅓ dl raspberry jam (fry-proof for filling)
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- 2 tbsp hot water
- 1 tbsp sugar
- 2-3 tsp Natural Nordic lingonberry powder
(or 2-3 tsp Natural Nordic ORGANIC lingonberry powder)
- ⅓ dl raspberry jam
- 60g icing sugar
- approx. 2 tsp cold water
- 1 tbsp Natural Nordic lingonberry powder
Directions
- Whip the butter and sugar until fluffy. Add the room temperature egg while beating.
- Combine all dry ingredients. Alternate adding dry ingredients and cream to the dough.
- Fill greased and breadcrumbed tart tins with more than half of the batter. Add a dollop of raspberry jam in the center, then cover with remaining batter.
- Bake at 175°C for 20 minutes. Let cool.
- Prepare moistening liquid: dissolve sugar in hot water and add your choice of flavor (lingonberry powder, punch, liqueur). Pour over tarts and let sit, ideally overnight.
- Remove tarts from tins, top with raspberry jam. Circle with icing sugar-water mix.
- Sprinkle lingonberry powder on top of the still moist tart.