Kolapaj Med Röda Vinbär
KOLAPAJ MED RÖDA VINBÄR is a medium Swedish recipe that serves 12. 350 calories per serving. Recipe by Cecilia Tolone on YouTube.
Prep: 30 min | Cook: 35 min | Total: 1 hr 15 min
Cost: $6.72 total, $0.56 per serving
Ingredients
- 150 g Unsalted Butter (softened, cut into cubes)
- 60 g Granulated Sugar (for the crust)
- 200 g All-Purpose Flour (sifted)
- 30 g Potato Starch (provides a tender crumb; can substitute cornstarch)
- 50 g Rolled Oats (adds a subtle texture; optional)
- 150 g Red Currants (fresh or frozen) (rinsed and patted dry; can substitute lingonberries, raspberries, or sour cherries)
- 200 g Granulated Sugar (for caramel) (white granulated)
- 120 ml Heavy Cream (room temperature; can warm slightly to aid mixing)
- 60 g Unsalted Butter (for caramel) (cut into pieces)
- 1 tsp Sea Salt (fine, adds balance)
- ¼ tsp Ground Cinnamon (optional, adds warmth)
Instructions
Prepare the Tart Crust
In a mixing bowl combine softened butter, 60 g granulated sugar, all‑purpose flour, potato starch, and rolled oats. Mix with a hand mixer or wooden spoon until a homogeneous dough forms.
Time: PT10M
Press the Dough into the Tart Pan
Transfer the dough to the 28 cm tart pan. Press evenly with your hands, ensuring the dough reaches the corners and sides. Use a bench scraper to smooth the edges.
Time: PT5M
Dock the Crust
Using a fork (or traditional docking tool), prick the entire surface of the crust, including the sides, to prevent bubbling during baking.
Time: PT2M
Blind‑Bake the Crust
Place the tart pan on a baking sheet and bake in a pre‑heated oven at 180 °C for about 20 minutes, or until the edges are golden brown.
Time: PT20M
Temperature: 180°C
Cool the Crust
Remove the tart shell from the oven and let it cool on a rack until it reaches room temperature (about 10 minutes).
Time: PT10M
Make the Caramel Filling
In a high‑sided saucepan, melt 200 g granulated sugar over medium heat, stirring constantly with a heat‑proof spatula until it turns a deep amber and all lumps dissolve.
Time: PT8M
Incorporate Cream
Carefully pour the warm heavy cream into the amber sugar (it will bubble vigorously). Stir continuously until the mixture is smooth.
Time: PT3M
Finish the Caramel
Add the 60 g butter pieces, sea salt, and ground cinnamon. Stir until the butter is fully melted and the sauce is glossy.
Time: PT4M
Cool the Caramel
Allow the caramel to cool to room temperature (about 15 minutes). It should thicken but still be pourable.
Time: PT15M
Assemble the Tart
Pour the cooled caramel into the baked crust, spreading gently to the edges. Top with fresh red currants, pressing them lightly into the caramel.
Time: PT5M
Chill the Tart
Cover the tart loosely with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to set the caramel.
Time: PT2H
Serve
Remove the tart from the refrigerator, let it sit at room temperature for 10 minutes, then slice with a sharp knife. Serve as‑is or with a dollop of whipped cream or crème fraîche.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 3 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine (use a high‑fat variety)
- Instead of Granulated Sugar: Caster sugar
- Instead of All-Purpose Flour: Bread flour (slightly higher protein)
- Instead of Potato Starch: Cornstarch
- Instead of Rolled Oats: Quick oats
- Instead of Red Currants (fresh or frozen): Lingonberries, Raspberries, Sour cherries
- Instead of Granulated Sugar (for caramel): Caster sugar
- Instead of Heavy Cream: Half‑and‑half (will be less rich)
- Instead of Unsalted Butter (for caramel): Margarine (high‑fat)
- Instead of Sea Salt: Kosher salt (use less)
- Instead of Ground Cinnamon: Ground nutmeg (¼ tsp)
Equipment Needed
- Mixing Bowl
- Hand Mixer or Wooden Spoon
- Bench Scraper (optional)
- 28 cm (11‑inch) Tart Pan with Removable Bottom
- Fork or Docking Tool
- High‑sided Saucepan (≥3 L)
- Heat‑Proof Silicone Spatula or Wooden Spoon
- Oven
- Cooling Rack (optional)
- Kitchen Scale
Critical Steps — Do Not Skip
- Pressing the dough evenly without over‑working it.
- Docking the crust thoroughly to avoid bubbling.
- Fully baking the crust before adding the caramel.
- Controlling the caramel temperature to prevent burning.
- Incorporating the cream into hot sugar safely.
Chef Tips from the Video
- Using potato starch in the crust adds a delicate melt‑in‑your‑mouth texture that regular flour alone can’t achieve.
- Press the dough with wet hands to prevent sticking.
- A vintage docking tool (the wire you saw) works great, but a simple fork does the job just as well.
- Warm the cream slightly (about 30 °C) before adding to the sugar to reduce splatter.
Troubleshooting
Crust is soggy after adding caramel.
Ensure the crust is fully baked and cooled before pouring caramel. If needed, return the crust to the oven for an extra 5 minutes.
Caramel is grainy or crystallizes.
Keep the heat moderate, stir continuously, and add the cream slowly. If crystallization occurs, return to low heat and whisk until smooth.
Currants sink to the bottom.
Press the berries gently into the caramel while it’s still slightly fluid, or sprinkle a thin layer of crushed almonds to give them a base.
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Not recommended; texture of caramel changes.
Room temperature: Can sit at room temperature for up to 2 hours after removal from fridge.
Make-Ahead Tips
- Bake the crust a day ahead and keep it sealed in the fridge.
- Caramel can be made up to 2 days in advance; re‑heat gently before assembling.
- Currants can be frozen; thaw and pat dry before topping.
Frequently Asked Questions
What is the cultural significance and history of Kolapaj med Röda Vinbär in Swedish cuisine?
Kolapaj, meaning “caramel pie,” is a traditional Swedish dessert that dates back to the early 20th century, often served at fika (coffee break) gatherings. The use of red currants reflects Sweden’s abundant berry harvests, and the tart’s simple, buttery crust is a hallmark of Swedish home baking.
What are the traditional regional variations of caramel tart with red currants in Sweden?
In southern Sweden, the tart may be made with a short‑bread style crust and topped with lingonberries instead of red currants. In the north, people sometimes add a splash of aquavit to the caramel for a subtle licorice note. The core concept—caramel filling in a buttery shell—remains the same.
How is Kolapaj traditionally served in Swedish homes?
Kolapaj is typically served at room temperature or slightly chilled, sliced into wedges, and enjoyed with a cup of strong coffee or tea. It is often accompanied by a dollop of lightly sweetened whipped cream or a spoonful of vanilla‑flavored custard.
During which Swedish celebrations is caramel tart with red currants commonly enjoyed?
The tart is popular during midsummer celebrations, Christmas fika, and birthday gatherings. Its bright red berries add a festive pop, making it a favorite for any occasion that includes a coffee break.
What makes caramel tart with red currants special in Swedish pastry tradition?
The combination of a quick, no‑rest dough, a rich caramel that doesn’t require a separate baking step, and the tart acidity of red currants creates a balance of sweet, buttery, and slightly sour flavors that is uniquely Swedish.
What are the most common mistakes to avoid when making caramel tart with red currants?
Common errors include under‑baking the crust (which leads to sogginess), cooking the caramel on too high a heat (causing burnt sugar), and adding cold cream to hot caramel too quickly, which can cause the mixture to seize.
Why does this recipe use potato starch in the crust instead of only flour?
Potato starch reduces gluten development, giving the crust a tender, melt‑in‑your‑mouth texture while also helping to absorb moisture from the caramel, preventing a soggy bottom.
Can I make the caramel tart ahead of time and how should I store it?
Yes. Bake and cool the crust, then refrigerate it. Prepare the caramel up to 2 days in advance; re‑heat gently before spreading. Assemble the tart, add the berries, and keep it covered in the refrigerator until serving.
What texture and appearance should I look for when the caramel is ready?
The caramel should be a deep amber color with steady orange bubbles and a glossy, pourable consistency. It should coat the back of a spoon without dripping too quickly.
How do I know when the tart crust is fully baked?
The edges should be golden brown and the base should feel firm to the touch. If you tap the center, it should sound dry rather than doughy.
What does the YouTube channel Cecilia Tolone specialize in?
The YouTube channel Cecilia Tolone focuses on Scandinavian home baking, showcasing traditional Swedish pastries, modern twists on classic recipes, and behind‑the‑scenes looks at her bakery, Baguette et La, in Stockholm.
How does the YouTube channel Cecilia Tolone's approach to Swedish baking differ from other cooking channels?
Cecilia Tolone blends detailed pastry technique explanations with personal storytelling, often using family heirloom tools and emphasizing simplicity—no resting or refrigeration for dough—making Swedish baking approachable for home cooks worldwide.
Last updated: September 17, 2026
