Finnish Christmas Plum Tarts (Joulutortut) are a beloved holiday treat in Finland. These traditional pastries feature tender, buttery dough filled with sweet, spiced prune purée. Slightly crisp on the outside and soft inside, they are perfect for enjoying warm with coffee or as part of a festive Christmas table. Their delicate flavor and charming shapes make them a favorite for families during the holidays.
Why Finnish Christmas Plum Tarts (Joulutortut) Are a Holiday Favorite
For me, this recipe comes straight from my childhood. My mother and I would make joulutortut on Christmas Eve’s eve, letting them chill overnight in the refrigerator before baking them fresh on Christmas Eve. My favorite shape has always been the half-moon, as it ensures a generous bite of plum filling in every mouthful. Nowadays, I start making these pastries a couple of weeks before Christmas, freezing them in half-moon shapes. When it’s time to serve, I simply take them from the freezer, let them thaw for 30 minutes to an hour, brush with egg, and bake until golden and fragrant.
What makes joulutortut so special is the perfect balance of buttery, tender pastry and smooth, spiced plum filling. The hint of cinnamon in the filling enhances the rich sweetness of the prunes, while the delicate dough melts in your mouth. These pastries are ideal for sharing at Christmas gatherings, whether as a dessert, a snack alongside Finnish mulled wine, or a sweet addition to a coffee table spread.
While half-moon shapes are the traditional choice, star-shaped joulutortut are also popular. Half-moon dough is tender and slightly crumbly, making it perfect for a pastry that’s soft on the inside and crisp on the outside. For star-shaped tarts, I recommend using puff pastry, as it rises and creates sturdier, more defined points. However, the half-moon dough can also be used for stars, although the star points remain delicate once baked.
How to Make Joulutortut
This recipe is easy to make at home. The simple dough, made with whipped cream and cold butter, is easy to roll out, and it stays tender without any complicated techniques. The prune filling is lightly spiced and sweetened, and adding the sugar while the prunes are still hot ensures a smooth, rich consistency. Rolling, cutting, and filling the dough is a calming, enjoyable process, and baking fills the kitchen with the warm, unmistakable aroma of a Finnish Christmas.
These pastries also freeze beautifully, which makes them perfect for preparing in advance. I love keeping half-moon shapes in the freezer so that when the holiday season is in full swing, I can bake a fresh batch in minutes. The result is always crisp, golden, and filled with comforting prune flavor.
Serving Suggestions
Joulutortut are versatile and pair wonderfully with festive drinks and other holiday treats. Slightly warm from the oven, they’re perfect with coffee, tea, or traditional Finnish mulled wine. A light dusting of powdered sugar adds a festive touch, making them visually as delightful as they are delicious.
For more holiday-inspired desserts, check out my Pastéis de Nata for a creamy vanilla and lemon treat, or Finnish Gingerbread Cookies for classic spiced cookies. Together, these recipes create a festive table filled with sweet flavors and holiday warmth.
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Joulutortut (Finnish Christmas Plum Tarts)
Ingredients
Dough
- 200 g (about 7 oz or 14 tbsp) butter cut in cubes, cold
- 5 dl (about 2,5 cups) all-purpose flour
- 2 dl (about 1 cup) whipping cream
Plum Filling
- 250 g (about 9 oz) dried prunes
- ¾ liter (about 3 cups) cold water for soaking
- 1 cinnamon stick or 1/2 tsp ground cinnamon
- 1 dl (about ½ cup) sugar
For Finishing
- 1 egg beaten (for egg wash)
For Decorating
- 2 tbsp powdered sugar for decoration
Instructions
Prepare the Plum Filling
- If the prunes are very dry, soak them overnight in cold water.
- Transfer the prunes and their soaking water to a saucepan.
- Add the cinnamon stick or ground cinnamon.
- Bring to a gentle boil and cook until the prunes are soft.
- Add the sugar and mix until the sugar is dissolved.
- Remove the saucepan from the heat and let cool.
- Remove any pits, then purée the prunes until smooth.
- Add a little water if needed to achieve a soft consistency. Set aside.
Prepare the Dough
- Whip the cream until softly whipped.
- In a bowl, rub the cold butter and flour together until crumbly.
- Add the whipped cream and gently mix just until a dough forms.
- Do not overwork the dough to avoid developing gluten.
- Cover the dough and refrigerate for at least 2 hours.
Assemble and Bake
- Preheat the oven to 250°C (480°F).
- Roll out the dough on a lightly floured surface to about 4 mm (about ⅙ inch).
- Cut out rounds using a pastry cutter or a large glass.
- Place about 2 teaspoons of plum filling in the center of each round.
- Lightly moisten the edges with water and seal the pastries well.
- Brush with beaten egg.
- Bake until golden, about 8–12 minutes, depending on your oven.
- Let cool slightly before serving.
- Once the joulutortut have cooled slightly, dust the tops with powdered sugar before serving.
