Mazarin tarts are small Swedish almond tarts, oval shaped with a tender buttery crust and an even more buttery and moist cake-like almond filling, topped with sweet icing sugar glaze. Very fattening & rich but I absolutely love these delectable tarts and eating just one is never enough for me - I don't care even if they add extra inches to my thighs! Unless I fly to Sweden, the only place I could get them is from Ikea Stores in Singapore and KL, both of which are sadly thousands of miles away across the South China Sea from my place. Fortunately, I have a kind aunt who brings these tarts over whenever she comes to visit, but unfortunately, she does not visit often enough. Thus, savouring these tarts is just a once-a-year indulgence for me. Not enough I say.
I have bookmarked this Mazarin recipe for the longest time and had told myself to make many times over, but I just never did. Honestly, to me pastry in general is such tedious work - a real challenge to my lazy bones, not to mention the most unconducive hot weather we're experiencing these days! However much I dread pastry making, I do not want to miss out this month's Aspiring Bakers (everyone is challenged to make pies and tarts and all things pastry), and for my entry I'd like to finally give this Mazarin recipe a try. And boy did all that 'hard' work paid off! My homemade tarts were deliciously buttery and utterly moist with a bright hint of refreshing orange zest. Totally yum! What's more, my opinionated Mom raved about them and said they were better than those from Ikea!
*Smug smile*
I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink! If you would like to join, see details here.
Mazarin Tarts
Crust:
150g flour
80g sugar
110 g butter
1 egg yolk
150g flour
80g sugar
110 g butter
1 egg yolk
1 tsp rum
Filling:
Filling:
100g butter
100g sugar
2 eggs
150g ground almonds
finely grated zest of 1 orange
finely grated zest of 1 orange
Glaze:
150g icing sugar
about 3 Tbs water
Method:
Make tart crust:
Using a food processor, blitz the flour, sugar and butter together until crumbly. Add the lightly beaten egg yolk and rum and blitz again, just until dough forms. Tip the dough out, gather into a ball then flatten into a disk. Wrap the dough/disk in cling wrap and place in refrigerator to rest & firm up for at least half an hour. Pinch a small ball of dough and press evenly into each tart tins.
Make Filling:
Beat the butter and sugar until pale and fluffy, then add the eggs one at a time, beating thoroughly. Mix in grated orange zest and then gently fold in the ground almonds. Fill the tart shells with the almond batter, smooth surface and then bake in the oven at 175 °C for about 20 minutes or till the tops turn a crisp golden brown and skewer comes out clean when tested. Wait till the tarts cool before glazing - the filling is likely to sink slightly during cooling.
Make Glaze:
For the glaze, mix 3 tablespoons water with the icing sugar to a spreadable consistency. With the back of a spoon thinly cover the the tops of the cooled tarts with glaze. Let the glaze set and harden.
