Finnish Fruit Tart

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!

Just 15 minutes to make and look! how impressive! Here made with sour cherries but many fruits work well
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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!

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.


Hands-on time: 15 minutes
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.

NUTRITION ESTIMATE Per Slice: 354 Cal; 5g Protein; 19g Tot Fat; 11g Sat Fat; 43g Carb; 3g Fiber; 83mg Sodium; 97mg Cholesterol; Weight Watchers 8 points Save calories by cutting more slices or by substituting low-fat sour cream.

This long-, long-time favorite recipe was first published in print in 2003 and is published online for the first time in 2009.
Finnish Fruit Tart, here made with rhubarb

More Fruit Pies and Tarts for Summer

(hover for a description, click a photo for a recipe)
Fresh Peach Pie Summer Berry Pie Blueberry Sour Cream Pie

More Fruity Desserts for Summer

More Finnish Recipes

(hover for a description, click a photo for a recipe)
Caraway Cabbage Finnish Summer Soup Karelian Borscht (Russian Beet Borscht Soup)

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Doggone it! Now I have to go out and buy a bag of whole wheat flour and keep it in the fridge. But who knows, maybe with this tart, I will be making it so much, it won't need to be refrigerated for keeping.
This sounds absolutely delicious and THANK YOU for the wonderful recipe.

I love lingonberries. I don't remember if you included them, but bet cranberries with golden raisins would be good also or even just plain cranberries. I love cranberry anything. I have a Weight Watcher's Cranberry Scone recipe that is just out of this world.
Ms Cait - The only thing better than hitting people with recipes calling for ingredients already on hand is to hit people with recipes so appealing they'll go out to buy something special! Enjoy this one -
That sounds easy enough for me to try! Two questions though, could you use lowfat sour cream or nonfat plain yogurt? Also, would you want to stick to one type of fruit or could you mix?
Jennifer ~ Isn't it easy? You'll be amazed, I think! Your questions are good ones.

re low-fat or non-fat sour cream, I'm a fan of low-fat sour cream but find non-fat sour cream just too gloppy and chemical-testing. So if it were me, I'd go for the low-fat.

re mix and match, I've never thought of that! I'm a 'black dress' kind of cook so like the one-fruit tart. But your question is inspriing, what about blueberries with mango? or blackberries with raspberries? Yum.
Oh, I wish I had been better at following my WW lately so I wouldn't feel super guilty about making desert. I will mark the recipe for later in the summer when I am not feeling so guilty and maybe I can figure out the points for low fat four cream.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna