My first and very favorite fruit tart recipe, ever so easy to make with a press-in whole-wheat crust and a sour cream and fruit filling. This is my 'go to' fruit tart recipe for blueberries, sweet cherries, sour cherries, rhubarb and even raisins. It takes just 15 minutes to make in a single bowl, no mixer required!
While a Rotary exchange student in Finland after high school, I worked hard to learn the Finnish language.
The kitchen was an easy place to start lessons. The very first afternoon, my host “mother” introduced food words such as milk (maito), cheese (juusto), bread (leipä), fish (kala) and more.
Later, she served a traditional Finnish lunch, a whole steamed salmon with fresh dill sauce and boiled potatoes – and for dessert, this delicious berry tart.
In Finland, it is made with lingonberries (puolukka), tiny, tart, crimson berries native to the northern-most regions of Scandinavia where the summer sun shines overnight.
In the U.S., lingonberry preserves are found in many food specialty shops. There are even growers in Wisconsin and the Pacific Northwest attempting large-scale cultivation. For our purpose, however, blueberries are a good substitute, as are sweet or sour cherries and chunks of summer's rhubarb. Raisins are delicious too though considerably higher in calories.
Try this simple dessert on your family. They’ll be sure to say “kiitos” – thank you!
FINNISH FRUIT TART
Total preparation time: 45-55 minutes
8 generous servings
- 1/2 cup butter, softened or melted
- 1/2 cup sugar
- 1 egg, lightly beaten
- 3/4 cup all-purpose flour, fluffed to aerate before measuring
- 3/4 cup whole wheat flour, fluffed
- 1 teaspoon baking powder
- 1 cup sour cream
- 1/4 cup sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla sugar (or vanilla extract)
- 2 cups fruit, fresh or frozen, such as sweet cherries, sour cherries, blueberries, rhubarb, mangoes and raisins
Preheat oven to 400F.
Mix crust ingredients in a medium-size mixing bowl with your hands or a wooden spoon. Press into a cake pan, pie tin or tart dish.
In the same bowl, stir together sour cream, sugar, egg and vanilla sugar (or vanilla) until completely mixed. Fold in fruit, stirring just enough to distribute. Pour into crust and spread evenly.
Bake 30 – 40 minutes or until knife inserted in center comes out clean. Cool and serve. Refrigerate leftovers.
This long-, long-time favorite recipe was first published in print in 2003 and is published online for the first time in 2009.
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