Mazarin Tart
Indulge in the timeless elegance of a classic Mazarin Tart, a Swedish-inspired delight featuring a buttery shortcrust base, a rich and velvety almond filling, and a glossy powdered sugar glaze. Named after Cardinal Mazarin, this dessert boasts layers of flavor and texture, starting with a crisp pastry that gives way to the sweet aroma of apricot jam and the soft nuttiness of almond cream. Perfectly finished with a thin layer of glaze that adds a beautiful sheen, this tart is ideal for special occasions or as a centerpiece for your afternoon fika ritual. With simple ingredients like almond flour, vanilla, and apricot jam, this recipe strikes the perfect balance between tradition and decadence. Serve in elegant slices with a hot cup of coffee or tea for a truly unforgettable treat.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Powdered sugar
- 2 large Egg yolks
- 1 tablespoon Cold water
- 100 grams Unsalted butter (softened)
- 100 grams Granulated sugar
- 100 grams Almond flour
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 3 tablespoons Apricot jam
- 100 grams Powdered sugar (for glaze)
- 2 tablespoons Water (for glaze)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch tart pan with a removable bottom.
In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed butter and rub it into the flour mixture with your fingertips until it resembles breadcrumbs.
Add the egg yolks and 1 tablespoon of cold water. Mix until the dough comes together. Form it into a disc, wrap in plastic wrap, and refrigerate for 20 minutes.
Roll the chilled dough out on a lightly floured surface to about 1/4-inch thickness. Line the tart pan with the dough, pressing it into the sides and trimming any excess. Prick the base with a fork and refrigerate for another 10 minutes.
Place a sheet of parchment paper over the crust and fill with pie weights or dried beans. Blind bake the crust for 10 minutes, then remove the weights and parchment paper and bake for another 5 minutes. Set aside to cool slightly.
To prepare the almond filling, cream the softened butter and granulated sugar together in a bowl until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the almond flour and vanilla extract until smooth.
Spread the apricot jam evenly over the bottom of the cooled tart crust. Pour the almond filling on top and smooth out the surface.
Bake the tart for 20-25 minutes, or until the filling is set and lightly golden. Remove from the oven and let it cool completely in the pan.
To make the glaze, mix the powdered sugar and water in a small bowl until smooth and runny but thick enough to coat the back of a spoon.
Once the tart has cooled, drizzle or spread the glaze evenly over the top. Allow the glaze to set before serving.
Slice and enjoy your Mazarin Tart with a cup of coffee or tea!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 24 mg | 1% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 36.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 139 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
