Bake traditional Finnish almond tartlets with raspberry jam. Read the story behind the tartlets. They are vegan, gluten-free and refined sugar-free.
Runeberg’s tartlets, runebergintorttu, Runeberg’s torte are a traditional Finnish pastry named after a poet called Johan Ludvig Runeberg. The dude has been dead since 1877, but he has a significant role in Finnish literature culture and culture in general. He is considered as the national poet of Finland as his work still defines us Finns.
We eat the tarts from early January to Runeberg’s birthday on the 5th of February. I really like this kind of seasonal treats!
The legend tells that the original recipe is developed by the dude’s wife, Fredrika. She had important guests coming to visit his husband and had to invent something using the few ingredients she had. It’s also told that Runeberg had these tartlets for breakfast every morning, with punch. That old drunk.
The truth of the origins of this pastry is not clear, but it’s more likely that the Mrs Fredrika adopted the recipe from a local pastry chef instead of inventing them by herself.
Despite the unclear inventor, runeberg’s tartlets are YUM. And full of refined sugar. I decided to make them refined sugar and gluten free, and they ended up to be vegan, too.
It took a quite a lot of trial and error to get the recipe right, but I made it! I wanted the texture and the taste to be right, but I didn’t use the traditional punch, rum or armagnac. The tartlets are kid friendly without alcohol.
If suggest you give the booze I try, mix the chosen brandy with the apple juice used to moisten the tartlets.
The tartlets are always decorated with a spoonful of raspberry jam and sugar icing. Make the jam by mixing raspberries with applesauce and chia seeds. For the icing use coconut cream or cashew cream mixed with powdered xylitol.
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Read also: Coconut Almond Bars
Almond Tartlets - Gluten free | Vegan | Refined sugar-free
- 100 ml coconut oil ⅓ cup + 2 tbsp
- 150 ml unsweetened apple sauce ½ cup + 2 tbsp
- 50 ml coconut sugar ¼ cup
- 100 ml almond flour ⅓ cup + 2 tbsp
- 200 ml rice flour ⅔ cup + ¼ cup
- 100 ml ground almond ⅓ cup + 2 tbsp
- 1 teaspoon psyllium
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- cold pressed unsweetened apple juice
- Preheat the oven to 180 C / 350 F.
- Mix melted coconut oil with apple sauce and coconut sugar.
- Combine all the dry ingredients and add them to the wet ingredients. Mix well.
- Share the tartlet batter in silicon cupcake molds or muffin tray lined with muffin papers.
- Bake that tartlets for 40-50 minutes.
- Spoon one tablespoon of apple juice on each tartlet while they are still warm and sitting in their molds. Let to cool in molds.
- Garnish with raspberry jam and coconut cream or cashew cream sweetened with powdered birch sugar (xylitol).
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