Baking Through Fika: Mazarin Tarts
Confession time: I ate all but two of these. Myself. In a week. One night I ate 3 in one sitting. These are evil. And oh so delicious.
Really there was no choice but for them to be tasty. Butter pastry and sweet almond filling are two of the best things in the food world I think. At least in the sweet food world, because there’s bacon and goat cheese to consider…
I would like to make these again, and not simply with the intention of devouring them. This was my first time using these tins and I don’t yet know the best way to prep them or to remove the final product. In the Fika book they are perfect rounds, which is darling and seems easier to remove than a fluted tin. I didn’t start out greasing them, but after I’d done a few I thought I’d better do it so that if the ungreased tins did stick I wouldn’t have ruined them all. I think greasing helped, but it was still tricky to get them out fully intact. That could also have something to do with the delicate-ness of the crust itself, though.
The filling was more than I needed for the dozen tart shells I prepared. I think that the crust was a bit thick on some of them, so I could’ve probably stretched the dough for the crusts a bit and made at least 3 more than the dozen I made. The filling does cook up so don’t fill them too much or it will run up and over the crust.
To finish these off, you can either give them a nice dusting of powdered sugar or a simple powdered sugar glaze. I love the look of both, but chose the glaze since it added another texture to the tart.
This isn’t a dessert you make on a Wednesday just ’cause. Or maybe it is! I think they’d be a great addition to a dessert spread and perfect for a little tea or coffee party. They keep very well in the fridge for a few days, just let them sit at room temp to warm up a bit. Enjoy! Hopefully this is all you will want to leave behind of these sweet tarts.
- 3 1/2 ounces of butter, cold and cut into chunks
- 2 tablespoons sugar
- 3/4 cup flour
- 1 egg yolk
- pinch of salt
- 1 3/4 ounces butter, softened
- 1/2 cup sugar
- 3 1/2 ounces of blanched almonds, ground
- 2 eggs
- 1/4 teaspoon almond extract
- 3/4 cup powdered sugar
- 1 1/2 tablespoons milk
- Combine flour, sugar, salt and butter in a food processor and pulse until mixture looks like coarse sand.
- Add in the egg and mix until dough comes together.
- Wrap in plastic wrap and chill for at least an hour.
- Grease 12-16 tart tins. If you have small tins you will use more, bigger tins you’ll need fewer.
- Whisk together all filling ingredients.
Assemble and Bake
- Preheat oven to 350°F.
- Divide dough into as many pieces as you have tins. Press a piece of dough into the tin and up the sides making it as even as possible. Repeat for all the tins and place on a baking sheet.
- Fill the tarts about 2/3 full with the almond filling. Err on the side of less filling since it could spill over the edge of the tart.
- Bake for about 20 minutes, until tarts begin to turn golden.
- Cool tarts completely and remove from the tins before whisking together glaze ingredients and pouring a thin layer over the filling of the tart. You can also dust them with powdered sugar or leave them plain.