Christmas Tart

These prune-filled tarts are baked in great quantity just before Christmas. At this time there is a great exchange of "coffee" invitations, and of course the ladies like to taste each other's Christmas tarts.

1 receipt butter pastry or cream butter pastry rolled to about 1/4-inch thickness (it should be much more thin)
1 pound dried prunes
3 cups water
1/2 cup sugar (and in sugar-free version, use 1/4 cup of fructose)
2 tablespoons lemon juice
(Maybe even some cinnamon?)

Prepare the pastry. Cook the prunes in water until soft. Drain, remove pits, and press through a wire stainer (or whirl in a blender until. pureéd). Add the sugar and lemon juice; mix well.

Cut the pastry into 3-inch squares and place a mound of filling in the center of each square. Split each corner from the top to within 1/2 inch of the center. Fold one half of each corner of the square to the center, thus forming a star. Place on an ungreased baking sheet. Let stand in room temperature for 10 minutes before baking.. Bake in a hot oven(400F) for 7 to 10 minutes or until a very light golden brown. Remove from pan and cool on a rack.Makes about 24.

This receipt if from the book: "Finnish Cookbook" by Beatrice A. Ojakangas. Publisher is Crown Publishers, Inc., New York. Original copyright is from year 1964!

The picture above shows "traditional" version. This is so easy thing to do. And really very delicious-

Just small small piece of jam. And then to oven. Extremely easy!

Especially I really love that delicious butter pastry. And there are a lot of it.

Olli Arnberg <>

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