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Runeberg Tarts - A poet's Day Treat (Feb 5th)
200 g butter
2.5 dl sugar
2.5 dl creme fraiche
3 dl flour
3 dl plain bread crumbs
1 tsp soda
5 drops of almond extract
confectioner's sugar mixed into water for icing
Whip together butter and sugar. Add the eggs one at a time. Add in and mix well the creme fraiche, flour, soda, almond extract and bread crumbs. Place the dough into a muffin pan. Make a depression in the center and place a small amount of raspberry preserve.
Bake at 350 F for 20 minutes.
After cooling turn out of muffin pan. Add some raspberry preserve. Make a circle around the preserve with the confectioner's sugar mixed with water to make white icing.