FINNISH POTATO-BERRY TARTS (KAINUUN RÖNTONNEN)
Ingredient Grams Ounces
FILLING
Potatoes, peeled, boiled and mashed 1,000 35.27
Wholegrain rye flour 110 3.88
Fresh berries, crushed 500 17.64
Sugar 100 3.53
Salt 3 0.11
CRUST
Wholegrain rye flour 380 13.40
Water 300 10.58
Salt 12 0.42
While the potatoes are still very warm, about 170°F/70°C, add the rye flour and let stand until cooled to room temperature, 3-4 hours .
In a separate bowl, combine the berries, sugar and salt and macerate for 3-4 hours.
Combine the potato and berry mixtures and let stand 30 minutes.
In the mixer, combine the flour, water and salt and use the dough hook at low (KA 2) speed to mix into a firm dough.
Divide the dough into 24 pieces, each weighing about 1 ounce/ 28 grams. Roll each into a long oval, about 1/8″ thick, 4 inches/10 cm long and 3 inches/8 cm wide.
Mix the potato and berry mixtures until evenly blended and put about two tablespoons, 2½ ounces/70 grams, into the center of each piece of dough. Fold the edges of the dough over the filling, galette-style, crimping gently.
Arrange the tarts on a parchment-lined baking sheet and bake at 485°F/250°C until the edges of the crust start to brown, about 15 minutes.
Immediately brush with melted butter and serve warm.
Makes two dozen
