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
Kitchen-friendly Mode
Kitchen-Friendly Mode
  • Recipe Attribution Bethany Murphy


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


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



  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! 


  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.


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.

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  • 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

  • I want to make these for Christmas. They look delicious. What size tins do you use? Thanks.

    Amy 1 December 2018, at 4:35 am

  • Ordinary muffin tins work for this recipe.

    Better Together 2 December 2018, at 10:15 pm

  • Can these be made ahead and freeze until Christmas

    Rise C Hunt 5 December 2018, at 10:22 am

  • Yes, the tarts can be made ahead, but do not frost. After tarts have baked, leave them to cool, wrap, and then store in an airtight container. To serve, remove from freezer, place on baking sheet and cover with tinfoil. Bake at 200 C for 6-10 minutes or until warm. This step will depend on your oven. Then remove, let cool slightly and apply frosting. Hope this helps!

    Joel Barohn 5 December 2018, at 11:31 am

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