I really have become a huge fan of all things Finnish since I moved to the Keweenaw. I love the whole sisu concept, sauna culture, all things Marimekko, and their own version of hygge called Kalsarikanni (roughly translates into "pantsdrunk" in English). Also, I am soon to get a 100% Finnish daughter-in-law this summer!
I found this recipe on another blog, but it's originally from Beatrice Ojakangas's Great Scandinavian Baking Book. It is peak strawberry season here in the Copper Country. We just celebrated the Strawberry Festival in Chassell. I've already put up my strawberry jam for the season, and we have been enjoying strawberry margaritas too. The strawberry season is fleeting; soon, it will be thimbleberries, then raspberries.
I tweaked the recipe to use what I had on hand, like slivered almonds, instead of sliced and vanilla extract, instead of vanilla beans. Also, I rarely have milk, but I always drink my coffee with half and half, so that is what I used. I bought this great tart pan for it! I am looking forward to making quiches in it. Also, I think this tart recipe would work with thimbleberries or raspberries too. I can't wait to try it with other fruits. It is fantastic!
Finnish Strawberry Tart
Crust:
1 cup almond flour
½ cup sugar
1 teaspoon salt
1 stick cold unsalted butter, cut into ½ inch cubes
1 tablespoon half and half
Strawberry Filling:
3 tablespoons sugar
2 tablespoons cornstarch
1 t vanilla
1 teaspoon lemon juice
2 tablespoons slivered almonds
Instructions
Preheat oven to 350 degrees.
Combine flour, almond flour, sugar and salt in the work bowl of a food processor. Process briefly to combine. Sprinkle cubes of butter over the top and pulse until mixture has a sandy texture. With the machine running, add the cream through the feeder tube. Process until dough just begins to clump together in pieces. When you squeeze the dough in your hand it should stick together.
Press approximately two-thirds of the dough into a 14 x 4 inch tart pan with a removable bottom, starting at the bottom of the pan and working the dough up the sides as you go. The crust should be about ¼ inch thick. Wrap remaining dough in plastic wrap and reserve for the topping. Refrigerate the tart shell and the reserved dough for 30 minutes.
Meanwhile, prepare the Strawberry Filling. Combine all ingredients except almonds in a medium bowl. Set aside to macerate at room temperature while the dough continues to chill.
Remove the tart pan from the refrigerator. Fill with the strawberry filling. Crumble the remaining dough over the top in small pieces and sprinkle with sliced almonds.
Place tart pan on a sheet pan and transfer to the oven. Bake until the tart is golden brown and bubbly, 45-50 minutes. Cool completely before cutting.