Mazariner are decadent Swedish tartlets made with a buttery shortcrust pastry, filled with a delicate almond mixture and finished with a tangy lemon icing. Traditionally baked in oval moulds, though a standard muffin tin works perfectly well. The pastry is wonderfully crisp, while the almond filling is rich, soft and slightly marzipan-like — but not overly sweet. Absolutely irresistible — you’ll fall in love with them!
Many thanks to Margareta for this lovely recipe!
Makes: 12 tartlets.
Ingredients for the shortcrust pastry:
- 125 g plain flour
- 100 g cold unsalted butter
- 1 large egg yolk (or 2 small)
- 50 g icing sugar
- a pinch of salt
Sift the flour into a bowl. Add the cold butter and rub in (or chop with a knife) until the mixture resembles breadcrumbs. Add the egg yolk, icing sugar and salt, then quickly knead into a dough (you can also use a food processor). Shape into a ball, wrap in cling film and chill in the fridge for 1 hour.
Prepare a 12-hole muffin tin by greasing it with butter and lightly dusting with flour. Tap out any excess. Roll out the chilled pastry to a thickness of about 2–3 mm. Cut out circles slightly larger than the muffin cavities and line each one carefully with the pastry. Chill again while preparing the filling.
Ingredients for the almond filling:
- 85 g unsalted butter
- 120 g icing sugar
- 2 large eggs
- 120 g ground almonds
- 1 teaspoon vanilla, almond or lemon extract
All ingredients should be at room temperature.
Cream together the butter and icing sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition (don’t worry if the mixture looks slightly curdled). Add the ground almonds and extract, and mix until combined. Divide the filling between the pastry cases, filling each no more than ⅔ full (they will rise during baking).
Bake at 200°C for about 15 minutes, until golden. Remove and allow to cool completely.
Ingredients for lemon icing:
- 1 cup icing sugar
- 2–3 tablespoons lemon juice
Mix together using the back of a spoon until smooth. The icing should be thick but spreadable. Adjust consistency by adding more sugar or lemon juice as needed.
To finish: Spread the icing over the cooled tartlets and decorate with freshly grated lime zest.
Additional:
- zest of 1–2 limes (preferably unwaxed)
Store at room temperature, covered.
Enjoy!
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