Wrapped tart is easy to make.
Lingonberry and kinuski are a good flavor pair. Roni Lehti
If you want to bake something quickly, choose a wrapped tart.
Chef Risto Mikkolan according to me, a wrapped tart is an everyday luxury. It’s easy to make but oh so delicious.
In autumn, the wrapped tart is filled with linden. Lingonberry is a very healthy berry that also keeps well.
– When I started thinking about a partner for lingonberry, I realized that traditional kinuski sauce is the thing. It and lingonberry are a functional flavor pair.
Mikkola adds a few sprigs of rosemary to the kinuski. This is a great tip to give kinuski a great taste.
– Rosemary gives a woody flavor, and it goes great with kinuski. Seasoning kinuski is not a big job, but it adds a nice touch, Mikkola advises.
The wrapped tart evokes warm feelings in Mikkola. That’s what Mikkola’s mother baked for her children, and I’m sure many other families have eaten and still eat wrapped tart. Mikkola believes that kaaretortu is every family’s favorite.
Wrapped tart is easy to make. The dough is poured onto the tray and the fillings are mixed. The most difficult step is rolling the wrapped tart, but it’s not very difficult either.
If something goes wrong during the rolling phase, you can cover the damage with icing.
The kinuski sauce can be flavored by extracting a sprig of the herb into it. PHOTO: RONI LEHTI.
Mikkola reminds you of one important thing: make the filling before you start frying the base. When you take the base out of the oven, the filling should already be ready. Otherwise, it might get messy.
Turn the base out of the oven onto the sugar sprinkled on the table, remove the baking paper and let the base cool for a while. Spread the filling on the base and roll. If you don’t roll the tart base until the next day, you can forget the thought of the tart. Rolling is already impossible at that point.
Tuna kinuski
Condensed milk can easily be used as a snack. Pour the finished kinuski into the pot and heat, season with herbs.
In addition to rosemary, thyme, mint and lemongrass are good options. Lemon peel is also suitable.
The wrap tart must be rolled out fairly soon after the base is taken out of the oven. PHOTO: RONI LEHTI.
Licorice wrap tart
Base:
4 eggs
1 dl sugar
1 dl wheat flour
½ dl cornstarch
1 tablespoon of baking powder
sugar (for sprinkling on the table)
1. Whip the eggs and sugar into a fluffy light foam.
2. Mix the dry ingredients together and Sieve into the egg-sugar foam. Mix to a smooth mass by lifting. Spread the foam on the baking sheet in an even layer on top of the baking paper.
3. Bake at 200 degrees for about 10–12 minutes. Take the bottom of the wrapped tart out of the oven, let it cool for a while. Sprinkle a little sugar on the table and turn the base over the sugar, remove the baking paper. Let it cool for a while, add the filling and roll it up.
4. Wrap baking paper around the roll. Put in the fridge for a few hours to set.
Filling:
200 g of lingonberries
100 g of fresh cheese
1 dl whipping cream
200 g kinuski, i.e. caramelized condensed milk
1 tablespoon rosemary, chopped
1. Whip the whipping cream, soften the cream cheese and kinuski and mix together.
2. Spread the filling on the bottom of the wrapped tart and spread the lingonberries evenly over the filling. Roll into a roll.
Frosting:
1 cup (397 g) caramelized condensed milk
2 sprigs of rosemary
1 dl whipped cream, whipped
lingonberries
1. Heat the kinuski and rosemary sprigs in a pot.
2. Evenly spread the kinuski glaze on the wrapped tart, let it cool for a while. Pour whipped cream on top of the frosting and decorate with lingonberries.
Verduzzo delle Venezie 2021, Italy (€11.89)
Golden yellow wine from the Veneto region charms with a ripe aroma with hints of sweet apple and peach. The semi-dry flavor world communicates beautifully with the flavors of lingonberry and quince and crowns this delicious pastry.