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Mazarin Tart

Sweet and rich, this is a quintessential pastry of Sweden. You can divide the pastry into 8 individual tarts using 1/2 cup size tart pans with removable bottoms.

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 325 degrees.
  • Pastry:.
  • Stir together sugar and flour, cut in butter in small pieces and rub with your fingers until evenly mixed, with a fork stir in egg yolk then compress mixture with your hands until it holds together.
  • Use the pastry to line a 9" springform pan, pressing dough up sides about 1"
  • Filling.
  • Break almond paste into small pieces, put in mixer bowl, mix in sugar and flour until combined, add the eggs and egg white one at a time blending smoothly, then mix in the almond extract.
  • Pour the filling into your pastry lined pan, bake for 70 minutes (check at 60) or until top is golden brown ,.
  • Let cool 5 minutes while you make the glaze.
  • Glaze
  • Blend powdered sugar smoothly with milk, spread over top of the tart.
  • When tart is cool remove the rim and serve. Tart can be store for 2 days in an airtight container or freeze for longer storage.
  • Note s.
  • For a little less sweetness, you can skip the glaze.
  • If making individual tarts bake for 30 minutes until richly browned on top.
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RECIPE MADE WITH LOVE BY

@momaphet
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@momaphet
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"Sweet and rich, this is a quintessential pastry of Sweden. You can divide the pastry into 8 individual tarts using 1/2 cup size tart pans with removable bottoms."
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  1. wurkerbee_7475233
    This is the recipe I have been searching for ever since our local Scandinavian bakery closed down. The smell while making it is heavenly. A slice when first done is wonderful but after an hour in the refrigerator it is even better. I followed the recipe except for adding a small amount of almond extract to the glaze. Yum
    Reply
  2. momaphet
    Sweet and rich, this is a quintessential pastry of Sweden. You can divide the pastry into 8 individual tarts using 1/2 cup size tart pans with removable bottoms.
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