Finnish Jam Tarts


  • 8 oz Butter, Soft
  • 1/2 tsp Salt
  • 1 Small Egg, or 1 Egg Yolk
  • 8 oz Cream Cheese
  • 2 Cups Flour
  • 2 Tbsp Heavy Cream
  • 1 Pint Jam
  • Powdered Sugar
  • Egg for Egg Wash


  1. In a large bowl, combine butter, salt, egg, cream cheese, fl our and heavy cream
    with your hands until a uniform, sticky dough forms. Wrap tightly in plastic wrap and
    refrigerate for 2 to 3 hours (or overnight).
  2. Preheat oven to 350 degrees F. Remove dough from refrigerator and allow to warm
    slightly for rolling. Cut dough in half; refrigerate one half while you work on the other.
    Roll out one half of the dough, on a well-fl oured board, until approximately ⅛-inch
    thick. Cut into 3-inch squares, then slice each corner, leaving about an inch of solid
    dough in the middle of each square. Transfer to a parchment or silpat-lined baking
    sheet. Dollop about a teaspoon of jam on the center of each square, then fold in
    every other corner to form a pinwheel shape. Take care to push each folded in
    corner down well, in the center and at the edges, so it does not spring open during
  3. Bake in the preheated oven until golden and crisp at the edges, about 15 minutes.
    Cool for several minutes on the pan, then transfer to wire racks to cool completely.
  4. Dust with powdered sugar to fi nish.

Yields about 4 dozen 3-inch tarts.

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Recipe adapted from


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