Mazariner (Swedish Almond Tarts)

If you love marzipan, you're going to love this dressed up cupcake— a classic, simple and delicious Swedish pastry!
  • Prep time 25 mins
  • Cook time 28 mins
  • Yields 14–16
0
Print
Print
Kitchen-friendly Mode
Kitchen-Friendly Mode
  • Recipe Attribution Bethany Murphy

Ingredients

  • BASIC PASTRY DOUGH
  • 4 ounces butter
  • 1/3 cup sugar
  • 1 egg yolk
  • 1 1/3 cups sifted flour
  • MAZARINER
  • 4 ounces butter
  • 1/4 cup sugar
  • 7 ounces almond paste
  • 3 eggs
  • 1/4 cup sifted flour
  • 1/4 tsp vanilla extract
  • FROSTING
  • 2 cups sifted powdered sugar
  • 3 Tbsp water

Equipment

  • measuring cup and spoons
  • mixer and bowl
  • muffin tins
  • sifter or fine sieve

Directions

BASIC PASTRY DOUGH

  1. Preheat oven to 350° F. 
  2. Cream the butter and sugar. Stir in the egg yolk, and add the flour.
  3. Be prepared to get messy, working the dough with your hands until it is well blended and smooth.
  4. Break the dough in to around 15 pieces of equal size. Press each piece into a buttered muffin tin to coat the bottom and the side. Next up: the filling! 

MAZARINER FILLING

  1. Beat the butter, sugar and almond paste together. When it's creamy and free from lumps, beat in the eggs one at a time.
  2. Sift in the flour; blend well until the batter is smooth. 
  3. Spoon the filling into the pastry-lined muffin tins.
  4. Bake for an average of 28 minutes until golden and yummy looking. Let cool for 10 minutes and gently unmold.

FROSTING

Mix the powdered sugar with the water until smooth—try not to make it too runny.

Spread the icing on the mazarins while they are still slightly warm. After a few minutes, the frosting should look like a fine, slightly opaque glaze over the tops of the pastries.

Leave a comment. All fields required.

Comments

3 Comments

  • Salted, or unsalted butter??

    Judith 3 November 2017, at 8:03 am

  • Most bakers prefer using unsalted butter in their pastry dough. But if what you have around is salted butter, that will be fine too.

    Better Together 3 November 2017, at 9:39 am

  • This was the best almond tart I’ve ever had. Better than when I bought them hands down! I used unsalted butter but added a dash of salt and almond extract.

    Kerri 16 November 2017, at 8:56 pm

Want to save recipes for later?
Sign up for a BT account!