Snack

Mazariner – Scandinavian Almond Tartlets

Name: Mazariner – Scandinavian Almond Tartlets
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Cuisine: Norwegian
Ingredients: 3 Cups flour, for the shells, plus more for rolling out the dough; 1 1/4 cup powdered sugar, for the shells; 200g butter, for the shells; 1 egg, for the shells; 3 eggs, for the almond filling; 1 1/4 cup powdered sugar, for the almond filling; 100g butter, melted, for the almond filling; 2 teaspoons vanilla extract, for the almond filling; 2 tblsp flour, for the almond filling; 2 cups almond flour, for the almond filling; 1 teaspoon almond extract, for the almond filling; 2 cups powdered sugar, for the glaze; 3 tablespoons heavy cream, for the glaze; 1/4 tsp almond extract, for the glaze

Norwegian-style almond tartlets with a buttery pastry shell, soft almond filling, and a simple powdered-sugar glaze.

1 hr
390 kcal
Vegetarian
Norwegian
Dessert

Mellowpan tip: Makes 18 servings, plenty to share.

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Mazariner – Scandinavian Almond Tartlets

Ingredients

For 18 servings

Steps

Step 1:
Combine the flour and powdered sugar for the shells in a food processor.
Step 2:
Add the butter for the shells and pulse until it is evenly distributed.
Step 3:
Add 1 egg and pulse until the dough comes together.
Step 4:
Roll out the dough on a floured surface.
Step 5:
Cut the dough into circles using a large mug.
Step 6:
Press the dough circles into a greased muffin pan.
Step 7:
Refrigerate the pan of shells while preparing the almond filling.
Step 8:
Preheat the oven to 355°F (180°C).
Step 9:
Whisk the 3 eggs and powdered sugar for the filling until thick and airy.
Step 10:
Melt the butter for the filling and stir it into the egg mixture.
Step 11:
Stir in the vanilla extract, flour, and 1 teaspoon almond extract.
Step 12:
Stir in the almond flour.
Step 13:
Pipe or spoon the almond filling into the shells, filling them about 3/4 full.
Step 14:
Bake for 20–25 minutes, until light golden brown, then cool on a wire rack.
20–25 min
Step 15:
Mix the powdered sugar, heavy cream, and 1/4 teaspoon almond extract to make a spreadable glaze.
Step 16:
Spread the glaze over the mazariner and, if desired, decorate with sprinkles or another topping.