Dreamy Finnish Quark Tart Recipes

JOULUTORTTU (FINNISH CHRISTMAS TARTS)

Steps:

• Cover the prunes with water and soak for two hours. Drain, rinse, and place in a medium saucepan. Add the sugar, top with just enough water to cover, and place over high heat.
• Once boiling, reduce heat to a simmer and cook, stirring often, until the prunes have softened and are easily mashed, about 20 minutes. If needed, add a little more water to keep the mixture from burning.
• Mash the jam to desired consistency or puree. Refrigerate until ready to use.
• In the bowl of a stand mixer fitted with a paddle attachment, combine the flour and baking powder. Mix in the whipped heavy cream, followed by the softened butter.
• On a lightly floured surface, knead the dough until soft and smooth. Shape into a disc, wrap in plastic, and refrigerate for at least an hour.
• Preheat oven to 400˚F. Line two baking sheets with parchment or lightly grease.
• On a lightly floured surface, roll out the dough until 1/4 inch thick. Fold the dough into thirds by folding 1/3rd towards the center followed by the other side towards the center. Roll the dough out again, turn, and fold into thirds again along the other side to form the dough into a square. Roll out a final time to make a square about 1/4 inch thick.
• Cut the sheet of dough into 3 inch squares (I made 30). To make the traditional shape, use a sharp knife to make cuts from each corner about halfway towards the center. Place a teaspoon of jam in the center of the square.
• Lift every other split corner towards the center over the jam filling and pinch together to create a pinwheel/star shape. Place on the prepared baking sheet and repeat with remaining squares.
• In a small bowl, beat together the egg and milk. Brush the top of each Joulutorttu with the beaten egg wash. Bake in preheated oven until golden, 7-10 minutes.
• Allow to cool to room temperature and top with powdered sugar. Refrigerate in an airtight container if not serving immediately.

DREAMY FINNISH QUARK TART

Steps:

• Warm up the milk and mix with the dry yeast in a bowl.
• Add the ground cardamom, salt and sugar and mix. Add the flour in three parts and mix in between.
• Knead in the butter until the dough is smooth. Leave the dough to rise in a warm place for at least 1 hour.
• Preheat the oven to 200°C.
• Make the filling. Whisk quark, whipping cream, sugar and vanilla sugar together in a bowl. Add eggs one at a time and whisk until the mixture is creamy and smooth. Mix in the lemon juice and zest.
• Grease a tart tin with butter.
• Pour the dough onto floured kitchen table and roll out into a circle (about 1 cm thick), just a bit bigger than your pie tin . Place into the greased tart tin and push carefully into the sides. The sides should be thicker than the bottom crust.
• Pour the filling on top of the dough crust. Eggwash the edges of the dough.
• Bake the tart in the lower rack of the oven for about 30-40 minutes. Start checking around 20 minutes. If the edges look too dark brown, place another baking tray over the tart to avoid it getting too dark. The filling should set during the baking, but it can still be a bit wobbly when taken out of the oven.
• Leave to cool. Enjoy just how it is or for example with baked rhubarb like we did!

FINNISH PRUNE TARTS

Steps:

• Blend dough ingredients with pastry blender.
• Add milk to soften as needed.
• Should make into 4 small or 2 large balls.
• Cover and chill dough overnight.
• Cook the prunes in water until soft.
• Drain.
• Press prunes through wire strainer or pureed in blender.
• Add the sugar and mix well.
• Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center.
• Split each corner from the top to within 1/2 inch of the center.
• Fold one half of each corner to the center-- to form a star or pinwheel.
• Place on ungreased baking sheet- you may sprinkle croase grain sugar over tart.
• Let stand 10 minutes before baking.
• Bake in hot oven 400*F for 7 to 10 minutes- until light golden brown (they should be realitively pale).
• Remove and cool on rack.