Mazurek
Mazurek: flat Polish Easter shortcrust tart with caramel kajmak, jam and nuts
Easter tables in Poland show off several mazurki at once, each decorated like a little picture with almonds, walnuts, dried fruit and sometimes the word ‘Alleluja’ piped across. Beneath the decoration is a thin, crumbly, buttery shortcrust and a thick layer of kajmak, a fudgy milk caramel, here over a thin layer of tart jam for contrast. It is very sweet, so it is cut into small diamonds and served with coffee. A common mistake is spreading the caramel on a warm base, which melts it into a soggy, greasy layer. Chef's tip: cook the condensed milk in a pan rather than boiling an unopened tin, which can burst; it is quicker and safer.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the shortcrust
- 10 ½ oz plain flour
- 7 oz buttercold, diced
- 3 ½ oz icing sugar
- 1 pinch salt
For the topping
- 5 ½ oz apricot or blackcurrant jam
- 14 oz sweetened condensed milk1 tin
- 1 oz butter
- 1 ⅜ oz dried apricots or cranberries (optional)
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Method
0/6 doneStep 1: Rub 10 ½ oz plain flour, 7 oz butter, 3 ½ oz icing sugar and 1 pinch salt with your fingertips until it looks like breadcrumbs. Add 3 egg yolks and press together quickly into a smooth dough. Wrap and chill for 30 minutes.
35 minStep 2: Heat the oven to 350°F (325°F fan). Roll or press the dough into a 22 × 32 cm rectangle on baking paper, about 5 mm thick, and pinch up a low border. Prick all over with a fork.
8 minStep 3: Bake for 20–25 minutes, until evenly pale golden and firm. Cool completely.
25 minStep 4: Pour 14 oz sweetened condensed milk into a heavy pan with 1 oz butter and cook over a low-medium heat, stirring constantly, for 15–20 minutes, until it turns a light toffee colour and thickens so a spoon leaves a trail. Cool for 10 minutes.
20 minStep 5: Spread 5 ½ oz apricot or blackcurrant jam thinly over the cooled base, then spread the warm caramel over the jam with a palette knife.
4 minStep 6: Decorate with 2 ⅞ oz walnut halves and blanched almonds and 1 ⅜ oz dried apricots or cranberries in a pattern while the caramel is still soft. Leave for 2 hours until set, then cut into small diamonds.
5 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 5 g
- Carbs
- 34 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mazurek take?
- About 90 minutes in total: 35 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- 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 butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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