Runeberg’s tart

About the recipe

Runeberg’s tart is a special pastry, very modest and simple. It is short pastry with taste of punch and cardamom and it is decorated with rasberry jam and powdered sugar icing.


Pastry base:

  • 200 g Butter
  • 140 g Sugar
  • 75 g Brown sugar
  • 3 Egg pcs
  • 190 g Wheat flour
  • 85 g Almond flour
  • 55 g Gingerbread crumb
  • 4 g Baking powder
  • 7 g Cardamom
  • 130 g Cream
  • 170 g Punch
  • 3 g Orange peel
  • 3 Drops bitter almond oil


  • 400 g Water
  • 280 g Sugar
  • 150 g Punch
  • 3 Drops bitter almond oil


  • 30 g Rasberry jam
  • 20 g Powdered sugar
  • 2 g Water


  • scale, cutter or blender, tart mold 5×5,5 cm or paper muffin cups, baking paper, metal bowls, universal machine or electric mixer, spatulas, teaspoon, oven, tablespoons, rubber gloves, cutting board, knife, boiling pot, stove, pliers, piping bags, small sieve for sifting powdered sugar


  1. Chop the gingerbread into fine crumbs. You can use cutter or blender.
  2. Whisk butter and white sugar as a nice foam.
  3. Add the eggs to the foam one at a time.
  4. Add the brown sugar and whisk few minutes more.
  5. Mix the dry ingredients together.
  6. Measure the cream and the punch and mix it into the foam with the dry ingredients alternately with a spatula.
  7. Finally, add 3 drops of bitter almond oil in to the dough.
  8. Roll the baking paper into the tart mold (5/5,5 cm) and put the dough to the piping bag. If you don´t have similar molds, you can use paper muffin cups.
  9. Fill the molds with the dough until 3/4. If you are using paper muffin cups, you´ll have more than 10 pastries.
  10. Bake at 175 degrees for 15-20 minutes. If you are using paper muffin cups, baking time can be few minutes less.
  11. Let the pastries cool in their molds.
  12. Measure the moisten ingredients into the pot and boil the broth. Cool down.
  13. Add 3 drops of bitter almond oil in to the moistening broth and mix it.
  14. Remove the cooled tarts from the molds and cut the raised part flat, if necessary.
  15. Dip the tarts with the moistening broth all over. Allow the broth to absorb for a moment and repeat the moistening.
  16. Prepare the icing sugar by mixing powdered sugar and cold water.
  17. Put the jam and frosting in a piping bag and decorate the tarts.
  18. If you are using the paper muffin tins, maybe you´ll need more rasberry jam and frosting.
  19. If you don’t have punch, you can use sugar syrup and rum flavoring in the dough.
  20. For moistening, you can make a little more sugar broth (approx. 1.25 x portion) and flavor it with rum flavoring.
  21. Gingerbread is typically a crispy cookie flavored with cinnamon, ginger, cloves and orange peel. One basic instruction can be found in Latvian recipes.