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Mazariner

Mazarin, plural mazariner, is a popular Swedish tart, made from a shortbread garnished with almond paste and topped with a glaze.

Prep Time
1 hr
Cook Time
mins
Rest
11 hrs
Total Time
1 hr 25 mins
Servings: 30 Tarts
Calories: 254 kcal
Course: Snacks
Cuisine: Swedish , Danish

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

Instructions

    Cup of Yum
  1. Add the almonds in a large bowl of water at 100 F (40°C), cover and let soak for 8 hours.
Dough
    Cup of Yum
  1. Add the flour into the bowl of a stand mixer and add the icing sugar and vanilla. Mix.
  2. Add the butter and, with the fingertips, finely sand the mixture.
  3. 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.
  4. Wrap the dough in plastic wrap and place it in the refrigerator for 3 hours.
Almond paste
  1. 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
  1. Add the softened butter to the almond paste, sugar, vanilla sugar and eggs.
  2. Mix all these ingredients again until a smooth paste is obtained.
Assembling the tarts
  1. Preheat the oven to 180 ° C, rotating heat.
  2. Take the dough out of the refrigerator and roll it out on a lightly floured work surface.
  3. Then cut round shapes using a cookie cutter 8 cm in diameter for each small tart mold and garnish them with ⅔ almond cream.
  4. Prick the dough with a fork.
  5. Bake the tarts for about 20 to 25 minutes or until the top takes a nice golden color.
  6. Remove the tarts from the oven, wait 10 minutes before unmolding them, and let them cool completely on a wire rack.
Icing
  1. In a bowl, mix the icing sugar and lemon juice gradually, making sure that the consistency remains fairly compact.
  2. Distribute the icing over each tart.
  3. Then place them for at least 1 hour in the refrigerator so that the icing sets.