Sandbakkel Style Northwestern Fruit Tarts
From keni 13 years ago
- 25 min to make
- Serves 12-24
This is my dessert portion of our Compass Challenge game in our group. The idea was to make a recipe to represent each of the 4 primary regions of the Continental US. These Scandinavian inspired tarts are filled with some of the North's best ingredients!
Ingredients
For Sandbakkelser Tarts
- 1 cup butter, softened shopping list
- 1 cup sugar(brown, granulated or powdered) shopping list
- 1 egg shopping list
- 1t vanilla or almond extract shopping list
- dash of salt shopping list
- 2 1/2 cups flour shopping list
For fruit Filling
- 1 large or 2 small/medium apple, diced(I didn't peel) shopping list
- 1/2 cup dried, pitted cherries shopping list
- 1t cornstarch shopping list
- 1/2t ground cardamom(fresh, if possible) shopping list
- 1 shot vodka(can sub apple juice, if desired) shopping list
- drizzle of honey...about 1/2t or so shopping list
For Topping
- 1/4 cup walnut pieces shopping list
- 1/4 cup oats shopping list
- 3T brown sugar shopping list
- 2T butter, cold and grated or cut into small pieces shopping list
How to make it
For Sandbakkels
- Cream butter and sugar until fluffy.
- Add egg and vanilla and stir well to combine.
- Add flour and salt and mix until just combined and rollable dough forms.
- Refrigerate while preparing filling/topping
For Filling
- Combine all filling ingredients in medium glass bowl and toss to coat and combine. See Photo
- Set aside while preparing topping and molding tarts :)
For Topping
- Combine all topping ingredients in glass bowl or food processor and combine until crumbly
To Make Finished Tart
- You can either roll the dough and press into sandbakkel molds or, do like I did and hand press the dough to create a circle big enough to fit down into mini muffin cups, keeping it thin but not so thin it breaks. This doesn't make as pretty of a tart, it's more rustic, but the taste is the same! See Photo
- Drain the fruit filling and add a spoonful to each tart. See Photo
- Sprinkle with topping See Photo
- Bake at 350 for about 15 minutes until tarts are lightly browned and top is slightly bubbly. Don't overbake!
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