Mazariner: Swedish Almond Tarts

Hey my dudes!

Mazariner are a type of almond tart that are very popular in Sweden. These tarts consist of a pâte sucrée (sweet tart dough) crust that’s filled with a almond filling similar to a frangipane. It is made from almond flour, sugar, butter, eggs, and a pinch of salt. The filling has a rich, nutty, and slightly sweet flavor that’s complemented by the subtle sweetness of the tart crust.

The mazariner are glazed with a simple icing made from egg white, powdered sugar, and water, which adds a sweet and shiny finish to the tarts. These tarts are typically enjoyed during fika.

Fika is the Swedish answer to tea time. A short break during the day where one can enjoy a cup of coffee or tea and a little something something, often something sweet.

Mazariner are a simple yet adorable treat and are a staple pastry in Swedish culture.

Tart Dough:

• 1 egg
• 1 egg yolk
• 125g room temperature butter
• ½ vanilla bean pod
• 90g powdered sugar
• 250g all-purpose flour

Almond Filling:

• 90g sugar
• 110g almond flour, lightly toasted
• 100g room temperature butter
• 120g eggs
• Pinch of salt
• 1-2 drops of bitter almond aroma or almond extract

Glaze:

• 1 egg white
• 150-200g powdered sugar
• 1 Tbsp water

Instructions:

1. Tart Dough: Using your mixer’s paddle attachment, mix together butter, vanilla, and powdered sugar. Try not to whip in too much air. Add in the eggs, mix until combined. Add in the flour, mix until sandy. Finish mixing the dough together by hand, kneading a bit to pick up the flour left on the bottom of the bowl. Divide the dough in two and wrap each half in plastic. Let chill in the fridge for at least 1 hour before use.
2. Almond Filling: Toast the almond flour at 175C/350F until lightly golden. Using your mixer’s paddle attachment, combine sugar, butter, and almond flour. Once thoroughly combined, add the eggs one at a time, scraping between each addition. Flavor with salt and almond extract to your liking.
3. Assembly: Preheat your oven to 175C/350F. Roll out one half of the tart dough on a floured surface and cut out circles to fit your tart pan. Place the circles in the tart pan. Fill each tart with almond filling. Bake for 20-25 minutes, or until the tarts are lightly golden brown.
4. Glaze: Whisk together egg white and water. Sift in about half of the powdered sugar. Sift in powdered sugar until the desired consistency is reached. Once the tarts have cooled, glaze the tops of the tarts.

Tips:

• To make the tart dough easier to handle, work with it while it’s still cold from the fridge.
• If you don’t have a tart pan, you can use a muffin tin instead.
• Store any leftover tarts in an airtight container in the fridge for up to 3 days.