My first and very favorite fruit tart recipe, ever so easy to make with a press-in whole-wheat crust and a sour cream and fruit filling. This is my 'go to' fruit tart recipe for blueberries, sweet cherries, sour cherries, rhubarb and even raisins. It takes just 15 minutes to make in a single bowl, no mixer required!
published throughout the summer of 2009.
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While a Rotary exchange student in Finland after high school, I worked hard to learn the Finnish language.
The kitchen was an easy place to start lessons. The very first afternoon, my host “mother” introduced food words such as milk (maito), cheese (juusto), bread (leipä), fish (kala) and more.
Later, she served a traditional Finnish lunch, a whole steamed salmon with fresh dill sauce and boiled potatoes – and for dessert, this delicious berry tart.
In Finland, it is made with lingonberries (puolukka), tiny, tart, crimson berries native to the northern-most regions of Scandinavia where the summer sun shines overnight.
In the U.S., lingonberry preserves are found in many food specialty shops. There are even growers in Wisconsin and the Pacific Northwest attempting large-scale cultivation. For our purpose, however, blueberries are a good substitute, as are sweet or sour cherries and chunks of summer's rhubarb. Raisins are delicious too though considerably higher in calories.
Try this simple dessert on your family. They’ll be sure to say “kiitos” – thank you!
FINNISH FRUIT TART
Total preparation time: 45-55 minutes
8 generous servings
-
CRUST
- 1/2 cup butter, softened or melted
- 1/2 cup sugar
- 1 egg, lightly beaten
- 3/4 cup all-purpose flour, fluffed to aerate before measuring
- 3/4 cup whole wheat flour, fluffed
- 1 teaspoon baking powder
-
FILLING
- 1 cup sour cream
- 1/4 cup sugar
- 1 egg, lightly beaten
- 1 teaspoon vanilla sugar (or vanilla extract)
- 2 cups fruit, fresh or frozen, such as sweet cherries, sour cherries, blueberries, rhubarb, mangoes and raisins
Mix crust ingredients in a medium-size mixing bowl with your hands or a wooden spoon. Press into a cake pan, pie tin or tart dish.
In the same bowl, stir together sour cream, sugar, egg and vanilla sugar (or vanilla) until completely mixed. Fold in blueberries, stirring as little as possible. Pour into crust and distribute evenly.
Bake 30 – 40 minutes at 400F or until knife inserted in center comes out clean. Cool and serve. Refrigerate leftovers.
Save calories by cutting more slices or by substituting low-fat sour cream. This long-, long-time favorite recipe was first published in print in 2003 and is published online for the first time in 2009.
More Fruit Pies and Tarts for Summer
More Fruity Desserts for Summer
~ Dimply Plum Cake ~
~ Peacherry Blues ~
~ more dessert recipes ~
from Kitchen Parade
~ Rhubarb Bakewell Tart ~
~ more recipes for desserts with vegetables ~
from A Veggie Venture, my food blog
More Finnish Recipes
Shop Your Pantry First
~ blueberries ~
~ cherries ~
~ mangoes ~
~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~
© Copyright 2003 Kitchen Parade
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Your Comments:
This sounds absolutely delicious and THANK YOU for the wonderful recipe.
I love lingonberries. I don't remember if you included them, but bet cranberries with golden raisins would be good also or even just plain cranberries. I love cranberry anything. I have a Weight Watcher's Cranberry Scone recipe that is just out of this world.
Thanks,
re low-fat or non-fat sour cream, I'm a fan of low-fat sour cream but find non-fat sour cream just too gloppy and chemical-testing. So if it were me, I'd go for the low-fat.
re mix and match, I've never thought of that! I'm a 'black dress' kind of cook so like the one-fruit tart. But your question is inspriing, what about blueberries with mango? or blackberries with raspberries? Yum.