Runeberg Tart

What to Put on the Table With Runeberg Tart

• Coffee
• Tea
• Rum

How to Make Runeberg Tart

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1. Heat the oven to 200°C / 390°F and butter 8 small tins. Beat the butter and 100 g sugar until pale. Beat in the egg.

   Mark done

2. Fold in the almonds, gingersnap crumbs, flour and baking powder, then the cream and 2 tablespoons of rum.

   Mark done

3. Fill the tins two thirds full and bake for 25 minutes until golden. Cool in the tins for 5 minutes.

   Mark done Start 25 min timer

4. Simmer the syrup sugar and water for 3 minutes, add the rum and brush over the warm cakes.

   Mark done Start 3 min timer

5. Mix the icing sugar with the 1 tablespoon of water, pipe a ring on each cake and fill with the jam.

   Mark done

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A Few Notes

Butter the tins well.

Fill them two thirds full.

Soak the cakes while warm.

Leftovers

Keeps for 4 days in a tin.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.