Omenapiirakka (Finnish Apple Sour Cream Tart)

 

½ c. sugar

1 c. flour

½ tsp. baking soda

1 tsp. vanilla

¼ c. butter, melted

¾ c. sour cream

2-3 Granny Smith apples: peeled, cored, and thinly sliced

cinnamon and sugar

Using non-stick cooking spray, grease an 11-inch tart pan or a 9x13-inch baking pan.  Mix together the sugar, flour, soda, vanilla, butter, and sour cream.  Spread the batter into the greased pan (it will be thin).

You may need to grease the back of a large spoon in order to spread the batter.

Place the apple slices on top in a circular pattern (if using a tart pan) or in rows (if using a 9x13-inch pan). Sprinkle the apples with cinnamon & lots of sugar.

Place the tart into a cold oven and bake at 350* for 30-35 minutes, or until the cake starts to look lightly browned.

Serve cooled.

Almond & Honey Tart

Almond & Honey Tart
(for two 9-inch tart pans)

Crust Ingredients:
all purpose flour - 250 g
butter - 120 g
sugar - 120 g
egg - 1

Filling:
butter - 100 g
honey - 60 g
fresh cream - 60 g
sugar - 60 g
sliced almonds - 200 g

In a bowl, place the room temperature butter and using a mixer, beat until smooth.

Add sugar and beat until white; add egg and mix well.

Sift flour into butter and sugar mixture and mix until dough forms.  Divide dough into two.  Wrap dough balls in plastic wrap and put in the fridge for about 30 minutes.

Remove dough and knead on a floured surface into a tart share; place into two tart pans, poking holes on surface with a fork.

Put into a 360 degree Fahrenheit preheated oven for 8-9 minutes.  Remove from oven and cool.

For filling: put butter, sugar, honey and cream into a saucepan and simmer on a low temperature until mixture thickens slightly.

Add almonds and simmer slowly, allowing to further thicken, until the mixture becomes thick enough to drizzle off the spoon.

While warm, add almond mixture to crusts and smooth surface; place into 395 degree Fahrenheit oven for 7-9 minutes until almonds are slightly browned.

Cool tart and enjoy!