What makes a Runeberg Tart so special?

At first glance, a Runeberg torte (Runebergintorttu, if you’re feeling Finnish) might seem unassuming—just a small, cylindrical pastry topped with a dollop of raspberry jam and a neat ring of icing. But take a bite, and you’ll understand the devotion. The cake is rich and dense, thanks to a hearty blend of ground almonds and breadcrumbs, and traditionally infused with a touch of rum or arrack. These little flavour bombs are just the right balance of sweet, nutty, and slightly boozy—perfect for cutting through the winter chill with a hot cup of coffee.

A tale of two bakers: the origin story

Like all great culinary legends, the origins of the Runeberg tart are delightfully debated. One version credits Fredrika Runeberg, writer and wife of Finland’s national poet Johan Ludvig Runeberg (writer of the Finnish national anthem), with whipping up the recipe from pantry staples when supplies were low. Another theory suggests that the tart was actually created by Porvoo confectioner Lars Astenius, who counted the Runebergs among his customers. Regardless of who gets the credit, Fredrika’s handwritten recipe survives as proof that she, at the very least, perfected the version we know today.

A once-a-year obsession

If you blink, you might miss them. Runeberg tarts are a true seasonal specialty, appearing in bakeries and cafés across Finland only from January through early February. The peak of the tart season? February 5th—Johan Ludvig Runeberg’s birthday—when coffee tables across the country are graced with these iconic treats.

For the rest of the year? Tough luck. Runeberg tarts vanish almost as mysteriously as they appear, except in a few dedicated cafés in Porvoo, the poet’s hometown. That scarcity only adds to their charm—absence makes the stomach grow fonder, after all.

Runeberg Tortes: the great debate

Ask any Finn, and they’ll have strong opinions on what makes the best Runeberg tart. Some are traditionalists, insisting that only a rum-soaked, dense pastry will do. Others embrace modern interpretations, from miniature “snack” versions to raw vegan adaptations (charmingly called “Rawbergs”). No matter the take, one thing is certain: Runeberg tarts are a serious business.

Where to get your Runeberg fix

During peak season, Runeberg tarts are everywhere—nearly every café, bakery, and supermarket in Helsinki proudly serves them. But if you’re after a truly memorable tart, seek out the city’s beloved bakeries and artisanal cafés, where the pastry chefs put their own spin on this classic treat.

For a traditional take, check out Ekberg, Helsinki’s oldest bakery, where they’ve been perfecting their Runeberg tarts for generations. Fazer Cafe also serves an excellent version, striking the perfect balance of almond, rum, and raspberry goodness. Or head to Café Engel, where you can enjoy this seasonal delight in a historic setting with a steaming cup of coffee—because what’s a Runeberg tart without the perfect pairing? Wherever you choose to indulge, one thing is certain: when it’s Runeberg tart season in Helsinki, it’s best to embrace the sweet moment while it lasts.