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.