Swedish Mazarines Recipe
Mazarines are classic Swedish almond tarts that are rich, buttery, and filled with a sweet almond paste, all encased in a tender, flaky shortcrust pastry. These little pastries are often found in Swedish cafés, enjoyed alongside coffee or tea. They are the perfect balance of almond flavor, a hint of sweetness, and a crumbly yet moist texture. Below is a detailed guide to baking these delicious treats at home.
Ingredients
For the Shortcrust Pastry:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (115g) unsalted butter, cold and diced
- ¼ cup (50g) sugar
- 1 large egg yolk
- 1-2 tablespoons cold water (as needed)
- A pinch of salt
For the Almond Filling:
- ½ cup (100g) unsalted butter, room temperature
- 1 cup (100g) almond flour (or ground blanched almonds)
- ½ cup (100g) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the Glaze (optional but traditional):
- 1 cup (120g) powdered sugar
- 1-2 tablespoons water or lemon juice
Equipment
- Tartlet tins or a muffin tin
- Rolling pin
- Food processor (optional)
- Mixing bowls
- Hand mixer or stand mixer
- Parchment paper
Directions
1. Make the Shortcrust Pastry
1.1 Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt. This ensures that the ingredients are well combined, which helps in distributing the butter evenly when making the pastry.
1.2 Incorporate the Butter: Add the cold, diced butter to the dry ingredients. If using a food processor, pulse until the mixture resembles coarse crumbs, with pea-sized bits of butter visible. Alternatively, if you’re doing this by hand, use a pastry cutter or your fingertips to rub the butter into the flour until the same crumbly texture is achieved.
1.3 Add the Egg Yolk and Water: Incorporate the egg yolk into the mixture, either by pulsing in the food processor or mixing by hand. Gradually add cold water, one tablespoon at a time, until the dough just comes together. Avoid overworking the dough, as this will result in a tough crust.
1.4 Chill the Dough: Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period allows the butter to firm up and the gluten to relax, which will result in a tender and flaky crust.
2. Prepare the Almond Filling
2.1 Cream the Butter and Sugar: In a medium mixing bowl, beat the room-temperature butter and sugar together until light and fluffy. This step helps to aerate the mixture, which will make the filling soft and rich.
2.2 Add the Almond Flour: Mix in the almond flour, followed by the eggs, one at a time. Be sure to incorporate each egg fully before adding the next.
2.3 Add Vanilla and Flour: Stir in the vanilla extract and the tablespoon of all-purpose flour. The flour helps bind the filling and prevents it from becoming too runny during baking.
3. Assemble the Tarts
3.1 Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease your tartlet tins or a muffin tin.
3.2 Roll Out the Dough: Once the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thick. Using a cookie cutter or glass that’s slightly larger than your tartlet molds, cut out rounds of dough. Gently press the rounds into the greased tartlet molds, making sure the dough lines the bottom and sides evenly.
3.3 Fill the Tarts: Spoon the almond filling into each tart shell, filling them about three-quarters full. The filling will puff up slightly during baking, so avoid overfilling.
4. Bake the Mazarines
4.1 Baking Time: Place the tarts in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the almond filling is set with a slight golden color on top. Keep an eye on them to avoid overbaking.
4.2 Cool the Tarts: Remove the tarts from the oven and let them cool in their tins for about 5 minutes before transferring them to a wire rack to cool completely. The pastry will firm up as it cools, making it easier to handle.
5. Glaze the Tarts (Optional)
5.1 Make the Glaze: If you wish to glaze the tarts, whisk together the powdered sugar with enough water or lemon juice to create a smooth, pourable glaze.
5.2 Glaze the Mazarines: Drizzle the glaze over the cooled tarts using a spoon or a piping bag for a neater finish. Let the glaze set before serving.
Serving Suggestions
Mazarines are typically served at room temperature and pair beautifully with coffee, tea, or a glass of milk. They can be enjoyed as they are, or you can add a sprinkle of powdered sugar for an extra touch of sweetness. If you want to elevate the presentation, a dollop of whipped cream or a few fresh berries can be added to the plate.
Storage
Mazarines can be stored in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, they freeze beautifully. Simply wrap them individually in plastic wrap and store them in a freezer-safe container for up to 2 months. To serve, thaw at room temperature or warm them in a low oven for a few minutes.
Variations
While traditional Mazarines are filled with almond paste, you can experiment with other flavors. Here are a few variations to consider:
- Chocolate Mazarines: Add 2 tablespoons of cocoa powder to the almond filling for a chocolate twist.
- Citrus Mazarines: Add the zest of an orange or lemon to the filling for a zesty flavor boost.
- Fruit-Filled Mazarines: Place a dollop of fruit jam (like raspberry or apricot) in the center of the filling before baking.
These delightful almond tarts are a timeless Swedish treat, sure to impress at any gathering. Enjoy!