Runeberg tarts are simple and unpretentious pastries flavoured with almonds and almond oil. The consistency of the pastry is quite thick, and the top is decorated with jam and a ring of icing. Traditionally the cylindrical tarts are also flavoured with rum or arrack, though dry versions are also available.
According to popular legend, the tart was invented by Fredrika Runeberg, wife of Finland’s national poet Johan Ludvig Runeberg. Others believe that the tart was invented by a local confectioner in the town of Porvoo, Lars Astenius, whose customers included the Runebergs. In either case, the recipe was included in Fredrika’s own recipe book.
Runeberg tarts are traditionally served in Finland only at the start of the year around the birthday of Johan Ludvig Runeberg on 5 February. Some cafés begin selling them already at the beginning of January, right after the end of the Christmas season. For the rest of the year it is almost impossible to find Runeberg tarts, with the exception of a few local cafés in Runeberg’s hometown.
Devoted fans like to taste and compare Runeberg tarts from different makers. Traditionalists like their tarts to follow the original recipe, while others like experimenting with new ideas. In recent years, for example, we have seen smaller snack versions and even raw cake varieties, also known as “Rawbergs”.
Just about every café in Finland sells Runeberg tarts at this time of the year. In addition to cafés, Runeberg tarts are also sold in nearly all food shops.