Mazariner
User Reviews
5.0
3 reviews
Excellent
Mazariner
Report
Mazarin, plural mazariner, is a popular Swedish tart, made from a shortbread garnished with almond paste and topped with a glaze.
Share:
Ingredients
For the shortbread
- 1 cup unsalted butter , soft and diced
- 3 cups flour , sifted
- ⅔ cup icing sugar
- 1 egg , beaten with a pinch of fleur de sel
- A few drops of vanilla extract
For the almond paste
- 1¼ cup blanched almonds
- 1¾ cups icing sugar
- 1 teaspoon lemon juice
- 1 pinch fleur de sel
For the garnish (almond cream)
- Previously prepared almond paste
- 1 cup unsalted butter (soft)
- 3 tablespoons cane sugar
- 2 packets vanilla sugar
- 4 eggs
For the icing
- 1 cup icing sugar
- 2 tablespoons lemon juice
Equipment
- Stand mixer
- blender
- Wire rack
Add to Shopping List
Instructions
- Add the almonds in a large bowl of water at 100 F (40°C), cover and let soak for 8 hours.
Dough
- Add the flour into the bowl of a stand mixer and add the icing sugar and vanilla. Mix.
- Add the butter and, with the fingertips, finely sand the mixture.
- Add the beaten egg with the salt, and using the flat beater, mix very quickly to combine everything and form a ball, working the dough as little as possible.
- Wrap the dough in plastic wrap and place it in the refrigerator for 3 hours.
Almond paste
- Drain the almonds and place them in a blender. Add the icing sugar, lemon juice and salt and mix until you get a coarse paste.
Almond cream
- Add the softened butter to the almond paste, sugar, vanilla sugar and eggs.
- Mix all these ingredients again until a smooth paste is obtained.
Assembling the tarts
- Preheat the oven to 180 ° C, rotating heat.
- Take the dough out of the refrigerator and roll it out on a lightly floured work surface.
- Then cut round shapes using a cookie cutter 8 cm in diameter for each small tart mold and garnish them with ⅔ almond cream.
- Prick the dough with a fork.
- Bake the tarts for about 20 to 25 minutes or until the top takes a nice golden color.
- Remove the tarts from the oven, wait 10 minutes before unmolding them, and let them cool completely on a wire rack.
Icing
- In a bowl, mix the icing sugar and lemon juice gradually, making sure that the consistency remains fairly compact.
- Distribute the icing over each tart.
- Then place them for at least 1 hour in the refrigerator so that the icing sets.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
Baby Hasselback Potatoes with Harissa Tomato Sauce
American, Middle Eastern, Swedish
5.0
(30 reviews)
