Description
A delightful Finnish tart made with rye flour and cloudberry preserve, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups rye flour
- ½ cup plain flour
- ½ teaspoon sea salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla essence
- 1 cup cloudberry preserve (or substitute with raspberry or lingonberry preserve)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan.
- In a bowl, whisk together the rye flour, plain flour, and sea salt until well combined.
- In a separate bowl, beat the softened butter and sugar together until light and fluffy.
- Incorporate the egg and vanilla essence into the butter mixture, mixing until fully blended.
- Slowly add the flour mixture to the butter mixture, stirring until a cohesive dough forms.
- Press the dough evenly into the base and up the sides of the prepared tart pan, pricking the base with a fork to avoid bubbling during baking.
- In a small bowl, combine the cloudberry preserve with cornstarch and lemon juice, stirring until smooth.
- Pour the preserve mixture over the crust, spreading it out evenly.
- Bake the tart in the oven for 25-30 minutes, or until the crust is light golden brown and the preserve begins to bubble.
- Let the tart cool in the pan for about 10 minutes before carefully removing the sides, then allow it to cool completely on a wire rack.
Notes
- This tart can be enjoyed at room temperature or chilled for a refreshing treat.
- Substituting cloudberry preserve with raspberry or lingonberry preserve is an option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Finnish
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Finnish Rye & Cloudberry Tart, Rye and Cloudberry Delight Tart