Recipe byThe ZestyPlate Kitchen
Scandinavian almond tartlets with a buttery shortcrust shell and rich almond filling, finished with a glossy icing. A delicate little bake.
Mazariner are the little almond tartlets you find alongside coffee across Scandinavia. A buttery shortcrust shell holds a moist almond filling, and a thin glaze goes over the top. They look neat enough for a tea table but taste rich and homely. The combination of tender pastry and almond centre is hard to leave alone once there's a hot drink to hand.
Jump to recipe
Prep 30 min
Cook 25 min
Total 55 min
Medium
Scale:
- 3 Egg
- 100g Butter
- 2 teaspoons Vanilla Extract
- 2 tblsp Flour
- 2 cups Almond Flour
- 2 cups Powdered Sugar
- 3 tablespoons Heavy Cream
- 1/4 tsp Almond Extract
Preparation
- For the shells, combine the flour and powdered sugar in a food processor. Add the butter and pulse until evenly worked in, then add the egg and pulse until the dough comes together.
- Roll the dough out on a floured surface, cut into circles with a large mug, and press into a greased muffin pan. Chill in the fridge while you make the filling.
- For the almond filling, heat the oven to 355°F (180°C). Whisk the egg and powdered sugar together until thick and airy. Melt the butter and stir it in, followed by the vanilla, flour and almond extract, then the almond flour.
- Pipe or spoon the filling into the shells, filling them about three-quarters full.
- Bake for 20-25 minutes, until lightly golden, then cool on a wire rack.
- For the glaze, mix the powdered sugar with a little liquid until spreadable, spread it over the mazariner, and finish with sprinkles if you like.
Tips from the ZestyPlate Kitchen
- Chill the pastry shells before filling so they keep their shape and don't shrink in the oven.
- Whisk the egg and sugar until pale and airy for a lighter almond filling.
- Fill each shell only about three-quarters full, as the filling rises as it bakes.
- Wait until they are completely cool before glazing, otherwise the icing slides rather than setting.
Frequently Asked Questions
It is an almond frangipane: ground almonds, butter, sugar and egg, which bakes into a moist, rich centre.
A muffin pan does the job nicely, as the recipe suggests, though individual tartlet tins give the traditional shape.
Yes. They keep for several days in an airtight tin and the flavour rounds out over time, so they suit baking in advance.
A little more almond extract deepens the flavour, and lemon zest adds brightness. You can flavour the glaze too.
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