These mini Swedish almond tarts called Mazariner have a delicious almond flavor and strong buttery smell. The filling is thick, rich in almonds, a sort of a mix between frangipane and marzipan. All enclosed in a fragrant shortcrust pastry shell. The icing on the cake is a thick layer of lemon glaze that breaks up the sweetness of the tartlets by adding a slightly tart note.
They are distant cousins of Italian almond tart or almond cake. Their name comes from the name of the Italian-French cardinal and politician Giulio Raimondo Mazzarino (1602-1661) who was born in southern Italy and raised in Rome and was a food enthusiast. Together with his friend Anna of Austria (queen of France) was a great promoter of Italian food. It’s no surprise then that these almond tarts that bear his name have found their way across Europe.
Mazariner – Swedish almond mini tarts
- 125 g cake or all-purpose flour
- 100 g butter
- 1 yolk
- 50 g powdered sugar
- 80 g soft butter
- 120 g powdered sugar
- 2 eggs at room temperature
- 100 g almond flour
- 1 tsp (or more) of almond extract
- 125 g powdered sugar
- 5-6 tbsp of lemon juice
Instructions Mazariner – Swedish almond mini tarts – the base
- Place flour, butter and powdered sugar in a robot equipped with blades and blend until you get a mixture similar to sand. Otherwise, crumble butter with your fingertips or a fork into the flour mix.
- Add yolk and knead briefly until all the ingredients are well blended. Wrap in plastic wrap or place in a tight container with a lid. Place the pastry in the refrigerator for at least 1 hour.
- Take the shortcrust pastry from the fridge and roll it out with a rolling pin on a lightly floured board, bringing it to a thickness of 5 mm. Use it to coat 5 – 6 tartlet moulds that are 8 – 10 cm in diameter. Place your mini tarts in the refrigerator while you prepare the filling.
- I used the shapes with the removable bottom. If you use regular tin moulds, I recommend that you brush them with butter and dust them with flour. You can also create long strips of baking paper that placed on the bottom of the mould create a cros.s These strips will then be used to take the cake out from the mould without ruining the shell. Just take the tips of the strips with your fingers and pull them up together with the whole mini tart.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Swedish almond treats – the filling and baking time
- Put butter and sugar in the bowl and whisk using the electric mixer. Form a light and fluffy mass of butter.
- Gradually add the eggs. Finally add the almond flour and the almond extract. The amount of the added aroma varies according to the brand you use. With the main Italian brands I use a teaspoon.
- Divide prepared filling among the previously prepared shells. Fill each shell up to two thirds in height as the filling tends to swell a lot.
- Bake in a preheated static oven at 200 ° C for 15 minutes. Once the mazariners are baked, take them out of the oven and let them cool completely.
- Place the glaze ingredients in a bowl. Rub with the back of the spoon until it forms a thick glaze that is without lumps. It should remain easy to spread on the prepared cake. If necessary, add more powdered sugar or lemon juice. Decorate and wait for the glaze to become firm.
Store at room temperature covered with a cotton cloth.
lot of love. B.
p.s. If you are looking for another Swedish recipe check out my Fyriskaka – Swedish cinnamon cake with apples (photo below). Instead, if you are looking for another recipe for mini tarts, check out my Strawberry and caramelized meringue mini tarts