How do I get the dough thin and even in the molds?

Press the dough thinly with your thumb along the bottom and sides of small, fluted tin molds. Even thickness gives even baking – the tarts should turn light golden brown.

Do the almonds need to be prepared in any way?

Yes, the 50 grams of almonds are blanched (skin removed) and ground before being mixed into the dough together with the flour and egg.

How do I get the tarts out of the molds?

Let them cool a little in the molds after baking, so they contract and can be turned/tapped out gently. They are crisp, so be careful.

What is the basis for the recipe?

It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 569, and makes about 30 small cakes.

Sand tarts I

Name: Sand tarts I
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 30 servings
Cuisine: Norwegian
Ingredients: 250 g butter (room temperature); 250 g sugar; 250 g wheat flour (sifted); 50 g almonds (blanched and finely ground); 1 pcs egg

Classic sand tarts (sandkaker) of equal parts butter, sugar and wheat flour with ground almonds and one egg, pressed thinly into small fluted tin molds and baked to a light golden brown.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 569 (falt i det fri)

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About the dish

Sand tarts were one of the most widespread small cakes in Norwegian homes around 1914, and Erken gives several variants one after another. They were baked in small, fluted tin molds that were standard equipment in the kitchen drawer.

How to make it

1
Stir butter and sugar
Stir the butter and sugar white and fluffy.
2
Mix in the rest
Add the sifted flour, the blanched and finely ground almonds and the egg. Mix into a smooth dough.
3
Press into the molds
Press the dough thinly into small, fluted tin molds (sand tart molds).
4
Bake
Bake the tarts to a light golden brown in a hot oven, about 200 °C (390 °F) for 10–12 minutes. Let cool before tipping them out of the molds.

Changes from the original

Quantities are converted to grams and deciliters where natural, "ground almonds" is specified as finely ground blanched almonds, and the baking temperature is given in degrees (hot oven ≈ 200 °C (390 °F)).

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 569) → 1949 (korrekturlest, s. 668)~35% av teksten endretfjernetlagt til

~~1/4~~ ¼ kg. smør ~~1/4~~ ¼ kg. sukker ~~1/4~~ ¼ kg. hvetemel 50 gr. mandler 1 egg. Smør og sukker røres hvitt, ~~tilsættes~~ tilsettes det ~~sigtede~~ siktede mel, de ~~skoldede,~~ skåldede, malte mandler og egget. Deigen trykkes ~~tyndt~~ tynt i ~~smaa,~~ små, krusede ~~blikformer.~~ blikkformer. Stekes lyse gulbrune i varm ovn.

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Frequently asked questions

How do I get the dough thin and even in the molds?: Press the dough thinly with your thumb along the bottom and sides of small, fluted tin molds. Even thickness gives even baking – the tarts should turn light golden brown.
Do the almonds need to be prepared in any way?: Yes, the 50 grams of almonds are blanched (skin removed) and ground before being mixed into the dough together with the flour and egg.
How do I get the tarts out of the molds?: Let them cool a little in the molds after baking, so they contract and can be turned/tapped out gently. They are crisp, so be careful.
What is the basis for the recipe?: It is taken from Henriette Schønberg Erken's "Stor kokebok" from 1914, page 569, and makes about 30 small cakes.

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