Finnish Prune Tarts Recipes

Steps:

• Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
• Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
• Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.

Steps:

• Mix all the ingredients expect from the egg and the marlalade. Make a dough and let it cool about 1 hour.
• Roll the dough into a big circle and cut into small ones, by using a mug.
• Place one teaspoon of marmalade at the middle of the circle and pinch the edges.
• Beat the egg and shine the tarts.
• Place on cookie sheets and bake at 470F for 30 minutes.

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.

Steps:

• soak prunes in the port overnight.
• next morning combine everything and simmer for about 30 minutes, stirring occasionaly.
• take out vanilla bean. (You can wash it and use it again).
• bottle, or store in the fridge.

Steps:

• Prepare filling by mixing ingredients into a smooth paste. Refrigerate until needed.
• In a saucepan over low heat, warm the milk and butter to about 40C/104°F.
• In a bowl, crumble the yeast into the warm milk and butter mixture. Add sugar, salt and egg. Mix together well until the yeast is dissolved.
• Add flour gradually until the dough forms a ball. Add more flour only if it's still sticky and add only a little at a time.
• Knead dough for about 5 minutes until smooth and elastic.
• Place a towel over the bowl and let the dough double in a warm, draft-free place for about 30 minutes to 1 hour [warming the oven to ~40C/100F works very well as a proofing box].
• Turn dough out onto lightly floured work surface. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll into a 16-inch x 12-inch (40cm x 30cm) rectangle.
• Spread filling on the dough leaving a 1cm/.5in border on the far edge.
• Beginning with long edge nearest you, roll dough into taut cylinder.
• Firmly pinch seam to seal and roll cylinder seam-side down.
• Very gently stretch and roll to cylinder of even diameter and 18-inch/45cm length; push ends in to create even thickness.
• Using a sharp serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice 3,8cm/1.5in pieces from the rolls and place into a rectangular pan using a spatula.
• Cover with a towel and allow to rise for about 30 minutes while the oven warms to baking temperature.
• Make icing.
• Bake in a pre-heated oven at 200-225C/390-435F for about 13-15 minutes.
• Cut pulla apart and drizzle icing over the tops.
• Try not to eat them all in one sitting. :).

Steps:

• In a saucepan, combine dried plums, dates, water and sugar. Cook over low heat, stirring constantly, until thickened. Remove from the heat and stir in butter. Cool. , Meanwhile, in a bowl, sift together flour, sugar, baking powder and salt. Cut in butter as for a pie crust. Blend in egg, cream and vanilla. Form into 2 balls. , Place 1 ball at a time on a floured surface and roll to 1/8-in. thickness. Cut into 2-in. squares. Place on ungreased baking sheets. With a sharp knife, make 1-in. diagonal slits in corners. Place 1/2 teaspoon filling in the center of each square. Bring every other corner up into center to form a pinwheel and press lightly. Bake at 325° until the points are light golden brown, about 12 minutes. Cool on wire racks. Dust with confectioners' sugar.