![\"Mazarin](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2016\/01\/Mazarin-Tarts-3.jpg\")
<\/a><\/p>\nReally there was no choice but for them to be tasty. \u00a0Butter pastry and sweet almond filling are two of the best things in the food world I think. \u00a0At least in the sweet food world, because there’s bacon and goat cheese to consider…<\/p>\n
I would like to make these again, and not simply with the intention of devouring them. \u00a0This 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. \u00a0In the Fika book they are perfect rounds, which is darling and seems easier to remove than a fluted tin. \u00a0I 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. \u00a0I think greasing helped, but it was still tricky to get them out fully intact. \u00a0That could also have something to do with the delicate-ness of the crust itself, though.<\/p>\n The\u00a0filling was more than I needed for the dozen tart shells I prepared. \u00a0I 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. \u00a0The filling does cook up so don’t fill them too much or it will run up and over the crust.<\/p>\n To finish these off, you can either give them a nice dusting of powdered sugar or a simple powdered sugar glaze. \u00a0I love the look of both, but chose the glaze since it added another texture to the tart.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n