Mazariner
Simple and adorable these Swedish almond tarts are the perfect thing to eat with your afternoon cup of coffee. They are ubiquitous over the whole country, with the glaze, or without.
Course: Fika
Cuisine: Swedish
Keyword: Almond, Fika, Mazarin, Pastry, Swedish, Sweet, Tart
Tart Dough
- 1 egg
- 1 egg yolk
- 125 g butter room temperature
- 1/2 vanilla bean OR 1 tsp vanilla sugar OR 1 tsp vanilla extract
- 90 g powdered sugar
- 250g AP flour
Almond Filling
- 90 g sugar
- 110 g almond flour
- 100 g butter room temperature
- 120 g eggs
- A pinch salt skip if using salted butter
- 1-2 drops bitter almond aroma or almond extract optional
Glaze
- 1 egg white*
- 150-200 g powdered sugar
- 1 Tbsp water
Tart Dough
Using your 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 floor left on the bottom of the bowl.
Divide in two and wrap in plastic.
Let chill in the fridge for at least 1 hour before use.
Almond Filling
Toast almond flour at 175C/350F until lightly golden.
Using your paddle attachment combine sugar, butter and almond flour.
Once throughly combined add the eggs one at a time, scrapping between each addition.
Flavor with salt and almond extract to your liking.
Glaze
Whisk together egg white and water.
Sift in about half of the powdered sugar.
Continue to sift in powdered sugar until desired consistency is reached.
*if you don’t want to use the egg white you can use just water or even the milk of your choice.
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 3/4 of the way up with almond filling.
Bake for 20-25 minutes, or until the tarts are lightly golden brown.