Finnish Prune Tarts
4 cups Flour
1 lb Butter
2 lbs Prunes (pitted)-I use about 3 lbs.
1/3 c. Cold Water (about)-I do use more water.
Mix as pie crust, leaving butter in pea size chunks. Add water.
Chill dough for 1 hour.
Roll half of the dough at a time to 1/8" thickness. Cut into 3" squares. Make a slit in all 4 corners. Or you can use a tart cutter. Place 1 tsp of prune filling on each square and shape into a tart {I usually use just a regular spoon when adding the prune filling}, by bringing the same corner on all sides together and pinch the dough to form a star.
Bake about 18-20 minutes at 400° depending on the thickness of the rolled dough.
Prune Filling
2lbs Prunes
Place prunes in a pan and add enough water to just cover the prunes. Cook prunes until they are smooth.
***I don’t use sugar and haven’t for years, and no-one has ever noticed that there is no sugar added to either the crust or the prunes.
This recipe was my grandmothers. When I make them, I am always reminded of her.
