Mazariner (Swedish Almond Tarts)

This recipe by recipe creator, food blogger and photographer Louise at Nordic Kitchen Stories is a modern take on the classic Swedish amond tarts filled with almond paste and topped with icing called Mazariner (Mazarin for singular.)  Below is a recipe for Louise's Mazariner with blood organge curd and icing.

These mini tarts have a long tradition. They are said to be named after the Italian cardinal and diplomat Jules Mazarin (1602-1661) exactly why is unclear. It’s said that Mazarin was a food lover, who together with Anne of Austria (Queen of France 1643-1651), with whom he had good relations, was one of the few Italians who extensively popularised pasta throughout France.  It is then hardly surprising that these tarts have his name and found their way in variations across Europe.

Mazariner (Swedish Almond Tarts)

INGREDIENSER

Pastry

120 g plain flour

15 g caster sugar

80 g butter cold & diced

1 large egg yolk

1 tbsp water

Almond paste

100 g blanched almonds

50 g icing sugar

1 tbsp egg white

Filling

150 g almond paste

75 g butter room temperature

1 tbls caster sugar

1 large egg

Icing

100 g icing sugar

1 tbsp lemon juice

1 tbsp freeze dried raspberry powder sifted to remove the seeds or a little raspberry puree

2-3 unsalted pistachios (optional)

Equipment needed: Standard muffin tin.

 

HOW TO

Pastry

A food processor is the fastest method for this. Place the flour, sugar and the diced butter in the bowl and pulse. Now add the egg yolk and water, pulse until the dough just begins to come together. Remove and shape into a neat ball, wrap and refrigerate for 20 minutes.

 

Almond Paste

Pulse the skinned almonds in a food processor to a coarse crumb, don’t over mix as they will become claggy. Place in a bowl and add the egg white and icing sugar. Stir until it starts to come together like a dough, you may need to add a teaspoon of cold water. Press into a sausage shape, wrap and place in the fridge until needed.

While the dough is chilling, get to work on the almond filling…

 

Filling

Grate the almond paste into a medium size bowl or free standing mixer. Add the butter and sugar, beat until smooth. Crack the egg into a small bowl and light whisk with a fork. Add a third of the egg to the almond mixture and beat. Repeat until all the egg is added. The filling is now ready.

 

Now for lining the tin; simply take a small piece of pastry and press and pinch into the muffin moulds or for a neater look roll and stamp out rounds with a cutter.

 

Pre-heat the oven to 180°C fan.

 

Fill each tart with rounded tablespoon of filling or just over two thirds full. Place in the centre of the oven for 15- 20 minutes or until the tops turn a crisp golden brown.

 

Icing

In a bowl, mix the icing sugar and lemon juice gradually, making sure that the consistency remains fairly thick. Remove one third and add the sifted freeze dried raspberry powder.
Poor a dessert spoonful of lemon icing on each tart, then follow with a teaspoon of raspberry icing. Swirl with a cocktail stick. Leave to set for an hour or so. Grate a little pistachio over the top of each tart.

Top tip!

There are many variations on the theme.  My twist is the addition of raspberry with the lemon icing.  Another idea is to add a teaspoon of lemon curd in the pastry case, then top with the almond filling, for a little extra zing.  I have done the same with blood orange curd.  The possibilities are endless.

 

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