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Mazariner
Mazariner: Swedish almond tartlets with a thin icing glaze
Mazariner are small oval or round tartlets found in every Swedish konditori: a short, buttery crust filled with a moist almond paste filling, baked until golden and finished with a thin, crackly white icing. They are a fika classic, with roots in the almond pastries of 17th-century Europe. A common mistake is overfilling the cases; the filling rises and spills over the edges. Chef's tip: fill each case only two-thirds full and ice them while barely warm, so the glaze sets thin and glossy.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 12
Ingredients
For the pastry
- 7 oz plain flour
- 4 oz cold butterdiced
- 1 ¾ oz sugar
- 1 egg yolk
For the filling
- 7 oz almond pastegrated
- 1 ¾ oz soft butter
- 2 eggs
For the glaze
- 3 ½ oz icing sugar
- 1 tbsp lemon juice
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Method
0/5 doneStep 1: Rub 4 oz cold butter into 7 oz plain flour and 1 ¾ oz sugar, add 1 egg yolk and bring together. Chill 30 minutes.
Step 2: Heat the oven to 400°F (fan 350°F). Press the pastry thinly into 12 small tartlet tins.
Step 3: Beat 7 oz almond paste, 1 ¾ oz soft butter and 2 eggs until smooth. Fill the cases two-thirds full. Common mistake: overfilling; it spills.
Step 4: Bake for 18–22 minutes, until golden and set. Cool for 10 minutes and turn out.
22 minStep 5: Mix 3 ½ oz icing sugar and 1 tbsp lemon juice into a thick glaze and spread thinly on the tops while barely warm.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mazariner take?
- About 65 minutes in total: 40 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of cold butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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